Peachy Pork
Summer Farro Salad
Ingredients
- 2 lb boneless pork chops
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 3 Tbsp olive oil, divided
- 3 peaches, chopped
- ¾ cup peach preserves
- ½ to ¾ cup low-sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh thyme, divided (or use 1 tsp dried)
Instructions
- Sprinkle pork with ½ tsp each salt and pepper. Cook pork in 2 Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side or until done.
- Meanwhile, cook peaches in 1 Tbsp hot oil in a large saucepan over medium-high heat 4 minutes. Add preserves, broth, vinegar, 2 tsp thyme, and ¼ tsp each salt and pepper; cook 2 to 3 minutes or until thickened.
- Serve sauce with pork; sprinkle with 1 tsp thyme.
Side Dish Ingredients
- 1 cup pearled farro
- 3 ears corn, shucked
- 2 zucchini, sliced
- 2 Tbsp olive oil
- 1 pint grape tomatoes, halved
- 1 cup crumbled goat cheese
- ½ tsp salt
Side Dish Instructions
- Cook farro according to package directions.
- Meanwhile, cut kernels from cobs; discard cobs. Cook corn and zucchini in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned.
- Transfer farro to a large bowl. Add corn mixture, tomatoes, cheese, and salt, tossing to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
266
|
651
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 36 | 11 | 47 |
| Carb (g) | 34 | 39 | 73 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 404 | 306 | 710 |
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