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.

Pork Chops with Spring Onions, Farro, and Asparagus
Photo: Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
Active Time:
10 mins
Total Time:
35 mins
4 serves


  • 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


  1. 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.

  2. Place farro in a 13- x 9-inch baking dish. Arrange pork chops (browned side up), spring onions, and asparagus on top of farro.

  3. 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.

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