Seared Pork Chops with Balsamic Tomatoes and Parmesan Farro
Create Cooking Challenge 2018 grand-prize winner Kiya Schnorr shares her recipe for a bed of cheesy farro topped with pan-seared pork chops, balsamic vinegar-simmered tomatoes and fresh herbs. A note from Kiya: Since I originally developed this recipe and filmed the video on searing to go with it, I have changed my approach to the searing process. When preparing to sear a cut of meat with a band of fat (such as a pork chop), I make cuts into the fat just to the meat 1 inch apart. These cuts help the meat remain flat while searing as the fat will shrink rapidly, often causing the meat to curl up. I also often use a small sprinkle (⅛ tsp or less) of baking soda over the surface of the meat to aid in browning. I have adopted an approach to searing that involves more frequent turning, about every 30 seconds or so, and not, as stated in the video, waiting 3-5 minutes for the meat to “unstick” itself. The only situation in which meat will stick to the pan is when working with a delicate skin (like fish skin or chicken skin), so there is no need to wait to flip something like a pork chop or a steak. I have found that after searing, in most cases a cut of meat on the bone such as a pork chop should need less than 5 minutes in the oven to finish, not 5-10 minutes as stated in the video. It should also be noted that the internal temperature of seared meat can continue to rise up to 10 degrees further off the heat as it rests. Because of this, I like to err on the side of a lower internal temperature and tent the meat loosely with foil if needed to continue to bring the temperature up. One very important element to searing that I have not changed my stance on is very high heat! Keep the heat high and prepare for smoke by turning on a fan and/or opening a window. The sensitivity of cast iron to acidic ingredients (like tomatoes and vinegar) is debated. In my personal experience, cooking acidic ingredients for a short period of time in well-seasoned cast iron has never given me a problem! Remember to lightly oil your cast iron after rinsing to maintain its seasoning.
Recipe Ingredients
- - Serves 2
- - 1 tsp garlic powder 1/2 tsp salt
- - ¼ tsp ground pepper
- - 2 bone-in pork chops, each about 1 inch thick 1 tbsp + 1-2 tsp canola oil, divided
- - 1 cup farro
- - 1½ cups chicken stock
- - ½ tbsp unsalted butter
- - ¼ grated parmesan, plus more for plating
- - 2 cups (10 oz) grape or cherry tomatoes, halved
- - ¼ cup balsamic vinegar
- - 1 tbsp sliced chives
- - 1 tbsp roughly chopped parsley
Recipe Instructions
- Combine the garlic powder, salt, and pepper in a small bowl. Pat the pork chops dry with paper towels, then divide the spice mixture between them, patting it into the surface.
- Refrigerate uncovered for 4-5 hours. (This step is optional! If foregoing refrigeration, dry the chops thoroughly and season with the spice mixture just before searing.)
- In a medium saucepan, combine the farro, chicken stock, and butter and bring to a boil. Cover and remove from heat. After 10 minutes, Fluff with a fork and stir in parmesan.
- Heat the oven to 400F. Heat a large stainless steel or cast iron pan over high heat with 1 tablespoon of the canola oil. When the pan reaches 400°-450°F and the oil is just barely beginning to smoke, add your pork chops to the pan, and do not move them for 3-5 minutes.
- After 3 minutes, gently shake the pan. If the chops slide, flip them. (If the color isn’t as dark as you’d like, don’t flip them yet.) After 2-3 minutes on the second side, transfer to the oven for 5 minutes.
- Remove from the oven and use an instant read thermometer to check the internal temperature. It should register 140°-145°F. Transfer the chops to a plate or cutting board to rest for 10 minutes, and put the pan back on the stove over medium heat. Add a teaspoon or two more canola oil, the tomatoes, and the balsamic vinegar. Simmer until the mixture is reduced and syrupy.
- Plate the farro topped with the pork chops and tomatoes, and sprinkle with chives and parsley.