PLAN NO. 5
DAY 1: RECIPE
Rhubarb-glazed pork chops with a salad of farro, snap peas, and dandelion
Overview: Cook the farro, make a sauce, chop some veggies, and cook the pork chops.
Ingredients
Instructions
- Season the pork chops. Generously season each pork chop with salt. Set aside on a tray (this can be done up to one day in advance, leaving them uncovered in the fridge).
- Cook the farro. Add the farro, 1 quart of water, and a big pinch of salt to a medium saucepan and bring to a boil. Cover 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 tip). Whisk in the olive oil, zest, and several cracks of black pepper. Add the farro, greens, snap peas, and rhubarb and 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 pork dry with paper towels and set them in the skillet. Cook the pork for about 5 minutes on each side, until the internal temperature is 135°F. Transfer the pork to a clean plate and pour out any fat from the skillet. Add the pork back to the pan and coat each chop with 1 tablespoon of rhubarb sauce. 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.
Tip
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.
The pork chops can be a bit messy on the stove. If you have access to a grill, these would be delicious grilled over charcoal.
Note
**If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**
DAY 2: LEFTOVERS
Pork, cucumber, carrot, and vermicelli summer rolls with rhubarb chili sauce
Overview: Soak the vermicelli noodles, assemble and slice some veggies, and roll.
Soak one package of rice vermicelli noodles in hot tap water for 15 minutes. Rinse in cold water, drain, and set aside. Meanwhile, assemble an assortment of herbs, greens, and thinly sliced vegetables. Our choices would be thin slices of cucumber and shredded carrot, along with chopped lettuce and fresh cilantro.
Dip one sheet of rice paper (8-inch round) in warm water for a few seconds. Lay it on a cutting board. Load up the rice paper with veggies, noodles, and leftover sliced pork, leaving more space on the far side. Start the roll, fold in the ends, and roll it up the rest of the way. Do these one at a time (stacking wet rice paper is a problem). Repeat until your ingredients are gone. Serve with the leftover rhubarb sauce for dipping.
Rice paper is a little intimidating at first, but it’s just like any other wrapper. Think tortilla. What’s the number one rule for rolling a burrito? Don’t overstuff it. Just get it wet, load it, and roll it up like a little burrito.
SHOPPING LIST
EXTRA RECIPES
Rhubarb compote is a quick and easy way to preserve any extra rhubarb you happen to have.
