Pork

Name: Pork with Apple Dijon Pan Sauce with Farro & Wilted Kale
Yield: 2 servings
Cuisine: French
Ingredients: 4 oz Kale; 2 unit Chicken Stock Concentrate; 1 clove Garlic; 1 tbsp Italian Seasoning; 12 oz Pork Chop; 3/4 cup Farro; 1 unit Apple; 2 tsp Dijon Mustard; tsp Black Pepper, tsp; tsp Salt, tsp; 1 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp

with Apple Dijon Pan Sauce with Farro & Wilted Kale

By Recipe0 System

Cheese and grapes. Fries and ice cream. Caramel and popcorn. There are just some savory-sweet pairings that create the most delicious foods. Our chefs came up with a fresh pairing for tonight’s meal that’s sure to top the list: Apple and Dijon mustard. Whipped together and placed over pork chops, this pan sauce is one we’re pretty sure you’ll want to pair with just about everything. Overwhelmed by the options running through your head right now? Well, tonight’s sides are a good place to start: We’re serving up kale and farro, some more great bedding for your apple Dijon sauce.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Kale
2 unit Chicken Stock Concentrate
1 clove Garlic
1 tbsp Italian Seasoning
12 oz Pork Chop
3/4 cup Farro
1 unit Apple
2 tsp Dijon Mustard
tsp Black Pepper, tsp
tsp Salt, tsp
1 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Peel and mince garlic.

Heat a drizzle of oil in a medium pot over medium-high heat. Add garlic and half the Italian Seasoning (you’ll use the rest later). Cook, stirring, until garlic is fragrant, 30 seconds.

Add ½ cup farro (1 cup for 4 servings). (Be sure to measure—we sent more.) Cook, stirring, until toasted, 1-2 minutes.

Add 3 cups water (5 cups for 4), half the stock concentrates (you’ll use the rest later), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
2

While farro cooks, halve, core, and dice apple into ¼-inch pieces. Remove and discard any large stems from kale.
3

Pat pork* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Cook until browned and cooked through, 4-6 minutes per side. TIP: Reduce heat if pork begins to brown too quickly.

Transfer to a cutting board; tent with foil to keep warm.
4

To same pan over medium-high heat, add apple; season with salt and pepper. Cook, stirring and scraping up any browned bits from bottom of pan, until apple is slightly softened, 4-6 minutes.

Add mustard, remaining stock concentrates, ½ cup water (¾ cup for 4 servings), and 1 tsp sugar (2 tsp for 4). Cook, stirring, until sauce is thickened and apple is very tender, 5-7 minutes. Season with salt and pepper. TIP: Add a splash more water if sauce is too thick.

Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4).
5

Once farro is done, reduce heat under pan to medium and stir in kale. Cook, stirring, until kale is slightly wilted, 3-4 minutes. Season with salt and pepper. TIP: For richer farro, stir in 1 TBSP butter (2 TBSP for 4 servings).
6

Slice pork crosswise.

Divide farro between plates; top with sliced pork. Drizzle pan sauce over pork and serve.

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