Pork Chops with Spring Onions, Farro, and Asparagus

We know that nothing can top those classic Southern dishes Grandma used to prepare, especially her fried pork chops covered and smothered with gravy and onions. But if you are looking for a healthier alternative for preparing bone-in pork chops, consider this recipe. Quickly browned in a skillet on the stovetop, the chops are then transferred to a farro-filled baking dish and dressed with spring onions and asparagus. A savory stock is poured over all the ingredients, the pan is covered with aluminum foil and placed in the oven to bake until the farro and vegetables are tender. Farro is a healthy, nutty grain that is sold whole (intact) or pearled or semi pearled (this type is processed to cook faster without soaking). Check the package to make sure you are purchasing the correct type needed for this recipe. Swap out your standard mashed potato side dish with a delicious whole grain such as farro, quinoa, or couscous. This recipe is a true one-dish wonder, serving up protein, whole grains, and vegetables all in one dish.

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Southern Living Test Kitchen

Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Published on March 16, 2020

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