Rhubarb-Glazed Pork Chops & Farro Salad
Pork loves sugar. So does rhubarb. It’s a match made in heaven. The bitter dandelion greens and hearty farro contrast nicely with the sweetness of the meat and sauce.
Serves 4
INGREDIENTS
For the pork
2 (12-ounce) pork chops
For the rhubarb sauce
1 cup rhubarb, small dice
1 fresno chili, small dice
¼ cup honey
¼ cup rice vinegar
2 tablespoons white soy sauce (sub tamari)
For the farro salad
1 cup farro
1 cup snap peas, thinly sliced
1 cup rhubarb, small dice
1 bunch dandelion greens, finely chopped
½ bunch cilantro, leaves and stems, chopped
2 garlic cloves, minced
1 lemon, juice and zest
3 tablespoons olive oil
freshly cracked black pepper, to taste
METHOD
Season the pork chops. Generously season each pork chop with salt. Set aside on a tray. The chops can be seasoned up to 1 day in advance to dry-brine in the refrigerator.
Cook the farro. In a medium saucepan, combine the farro, 1 quart of water, and a big pinch of salt, and bring to the boil. Let it roll for 5 minutes, then cover, reduce the heat to low, and simmer for 30-40 minutes, or until the farro has softened but still has some bite. Season the farro to taste and allow it to cool in the cooking liquid. This helps the farro absorb the salt.
Make the rhubarb sauce. Combine all the ingredients, along with ¼ cup of water, in a small saucepan and bring to a simmer. Simmer for 5 minutes. Turn off the heat and set aside to cool.
Toss the salad. In a large mixing bowl, whisk together the garlic, lemon juice, and a big pinch of salt. Let this stand for 5 minutes (see note). Whisk in the olive oil, zest, and several cracks of black pepper. Drain the farro, and add it to the bowl, along with the greens, snap peas, and rhubarb. Toss together. Taste for salt and pepper and adjust. Set the salad aside while you cook the pork chops.
Cook the pork chops. Heat a large skillet over medium-high heat. Add a thin layer of oil. Pat the chops dry with paper towels and set them in the skillet. Cook the pork for about 5 minutes on each side, until the internal temperature reaches 135°F. Transfer the pork to a clean plate and pour out any fat from the skillet. Use a pastry brush to coat each chop with 1 tablespoon of rhubarb sauce, then add them back to the pan. Cook for another few minutes, flipping once, until the sauce has reduced into a glaze and the pork is nicely charred. Transfer the pork back to the plate, and allow it to rest for at least 5 minutes.
Plate. Heap a large spoonful of farro salad on a plate. Slice the pork chop against the grain and arrange aside the salad. Drizzle the pork with any of its resting juices, along with an extra spoonful of rhubarb sauce.
Note: When garlic is chopped or crushed, it releases allicin, which is responsible for its sharp flavor. The acidity of lemon juice inhibits the formation of allicin, making it less sharp and astringent.
Note: Pork chops can be a bit messy on the stove. If you have access to a grill, these are delicious grilled over charcoal.
FURTHER READING
