Ingredients
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For the Farro
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1 cup Farro
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2 cups Water
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Pinch of Kosher Salt
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For the Pork Chops
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6 bone-in Pork
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1 teaspoon Kosher Salt
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½ teaspoon Black Pepper
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½ teaspoon sweet Hungarian Paprika
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2 teaspoons dried Oregano
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For the Crispy Kale
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¼ cup Olive Oil
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2 bunches Kale
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2 Garlic
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¼ teaspoon Kosher Salt
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¼ teaspoon Black Pepper
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½ Lemon Juice
Directions
Steps
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1
Done
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For the FarroCombine the farro, water, and salt in a medium saucepan, cover, and bring the water to a boil over medium-high heat. Reduce the heat to a low simmer and cook for 30 minutes, or until the farro is softened but still a little crunchy. |
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2
Done
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For the Pork ChopsPreheat an outdoor grill to medium-high heat. |
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3
Done
|
Season the pork chops on both sides with the salt, pepper, paprika, and oregano. Grill the chops for 3 to 4 minutes per side, until no longer pink in the middle. Remove from the heat. |
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4
Done
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Wrap the chops in foil and let sit for 5 to 7 minutes to complete cooking. |
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5
Done
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For the Crispy KaleHeat a large nonstick sauté pan over medium-high heat. Add the oil. Once the oil is hot, add the kale and garlic and sauté over high heat until the kale begins to brown lightly around the edges and turn crispy. |
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6
Done
|
Season the kale with the salt and pepper, drizzle the lemon juice over the top, and remove from the heat. |
