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Pork with Grape Pan Sauce and Parmesan Farro
Recipes
Pork with Grape Pan Sauce and Parmesan Farro
4 servings
30 minutes total

Ingredients

  • 1 cup farro (or barley)
  • 2 cups chicken broth (or stock)
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon fresh Italian parsley
  • 4 tablespoons unsalted butter, divided
  • 4 (1-inch-thick) boneless pork loin chops (about 2 lbs)
  • ½ teaspoon kosher salt
  • 1 teaspoon pepper, divided
  • 1 cup seedless red grapes
  • ⅔ cup red wine (or grape juice)
  • 2 tablespoons red wine vinegar
  • 1 cup grated Parmesan cheese

Steps

    1. Cook farro following stovetop directions (using listed broth). Remove thyme leaves from stems; chop parsley finely.
    2. Meanwhile, melt 1 tablespoon butter in large sauté pan on medium-high. Season pork with salt and ½ teaspoon pepper (wash hands). Add pork to pan; cook 2–3 minutes on each side until browned. Remove pork from pan.
    3. Stir grapes into same pan; cook 2–3 minutes, stirring occasionally, until blistered (use back of spoon to break some of the grapes). Stir in wine, vinegar, and thyme; cook 3–5 minutes until liquid has reduced by half.
    4. Return pork to pan; cook 3–4 more minutes until pork is 145°F. Remove pan from heat and stir in 1 tablespoon butter until blended. Drain farro if necessary; stir cheese and remaining 2 tablespoons butter and ½ teaspoon pepper into farro until blended. Serve pork and sauce over farro, sprinkled with parsley.

Amount per ¼ recipe serving: Calories 640, Total Fat 30g, Sat Fat 15g, Trans Fat 1g, Chol 150mg, Sodium 960mg, Total Carb 42g, Fiber 4g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 50g, Vitamin D 0%, Calc 20%, Iron 10%, Potassium 10%