Food and Recipes Meat Pork and Ham Pork Chops with Spring Onions, Farro, and Asparagus Be the first to rate & review! 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. By 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. Southern Living's editorial guidelines Published on March 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall Active Time: 10 mins Total Time: 35 mins Yield: 4 serves Ingredients 2 tablespoons olive oil 4 (12-oz., 1 1/2-inch-thick) bone-in pork chops 1/2 teaspoon black pepper 2 teaspoons kosher salt, divided 1 1/2 cups uncooked semipearled farro 4 large spring onions, split lengthwise 12 ounces medium asparagus, trimmed and cut into 3-inch pieces 1 1/4 cups unsalted chicken stock 1 tablespoon white wine vinegar 2 tablespoons chopped fresh dill Directions Preheat oven to 375°F. Heat oil in a large skillet over high. Sprinkle pork chops with pepper and 1 teaspoon of the salt, and add to skillet. Cook until deeply browned on 1 side, about 4 minutes. Turn pork, and cook 1 minute. Place farro in a 13- x 9-inch baking dish. Arrange pork chops (browned side up), spring onions, and asparagus on top of farro. Add stock, vinegar, and remaining 1 teaspoon salt to hot skillet, and bring to a boil, stirring and scraping up browned bits from bottom. Pour stock mixture over pork. Cover dish with aluminum foil. Transfer to preheated oven, and bake until farro, onions, and asparagus are tender and a thermometer inserted in pork registers 140°F, 20 to 25 minutes. Remove from oven, and let stand 5 minutes. Sprinkle with dill. Rate it Print