Seared Pork Chops

with Farro, Brussels Sprouts and Orange Chutney

  • 30 min
Under 600 calories
Pork
Wheat
An easy recipe with a flamboyant homemade orange chutney that will light up your day and fill up your body with much-needed nutrients!
Seared Pork Chops

Ingredients

250 g
Brussels Sprouts
1 tbsp
Cider Vinegar
1
French Shallot(s)
1 cm
Ginger
1 tbsp
Mustard Seeds
2 tbsp
Olive Oil (not included)
1/2
Orange(s)
2
Pork Chop(s)
3/4 cup(s)
Semi-Pearled Farro
1 tsp
Vegetable Oil (not included)
2 cup(s)
Water (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
374 kcal
Total fat
22 g
Saturated Fat
4 g
Sodium
104 mg
Total Carbohydrate
20 g
Fiber
10 g
Sugar
4 g
Proteins
32 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat the oven to 450F.

Bring a pot of salted water to a boil over high heat. Cut off the stem of the Brussels sprouts and then cut them in half lengthwise. Peel and mince the ginger and shallots.

Cook the farro
2

Cook the farro

Add the farro to the boiling water and cook, uncovered, for 20 min or until tender. Juice the orange(s).

Cook the brussels sprouts
3

Roast the Brussels sprouts

Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with 1/2 of the olive oil, salt and pepper and toss to coat. Roast in a single layer for 14-16 min or until golden and tender.

Recipe 1890, Step 4
4

Prepare the chutney

In a large nonstick pan, heat the vegetable oil over medium-high heat. Add the ginger and shallots, season with salt and pepper and cook for 1-2 min, stirring. Add 1/3 of the vinegar, the mustard seeds, and the orange juice. Cook for 2-4 min or until thickened, stirring constantly. Transfer to a bowl.

Mix
5

Finish the farro

Transfer the Brussels sprouts to the pot with the cooked farro. Add 2/3 of the vinegar and the remaining olive oil. Stir and season with salt and pepper.

Cook the pork
6

Cook the pork chops

Pat pork chops dry with paper towel and season with salt and pepper. In the same pan used to make the chutney, cook the pork chops over medium-high heat for 4-5 min on each side or until browned and cooked through. Divide farro onto plates, top with pork chops and chutney.