Pan-Seared Pork Chops with Apple Dijon Sauce, Farro and Wilted Kale

There’s something magical about the combination of sweet apples and tangy Dijon mustard. In this recipe, that duo becomes a luscious pan sauce that perfectly complements seared pork chops. Served over a bed of nutty farro and tender wilted kale, this meal is both satisfying and surprisingly quick to make.

With just a handful of ingredients and one skillet, you can have a restaurant-quality dinner on the table in about 35 minutes. The farro cooks while you prep the kale and apples and the pork chops come together in a flash. It’s the kind of meal that feels special enough for a weekend but easy enough for a busy weeknight.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the farro: In a small pot, combine farro with 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 20-25 minutes. Drain any excess water and set aside.
2. Prepare the kale and apple: While farro cooks, remove kale leaves from stems and chop into bite-sized pieces. Core and dice the apple into small cubes (no need to peel). Mince the garlic clove.
3. Season and sear the pork: Pat pork chops dry and season both sides with salt, pepper and Italian seasoning. Heat cooking oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 4-5 minutes per side (depending on thickness). Transfer to a plate and tent with foil.
4. Make the pan sauce: Reduce heat to medium. Add diced apple to the skillet and cook, stirring, for 1-2 minutes until slightly softened. Add minced garlic and cook for 30 seconds. Stir in chicken stock concentrate, Dijon mustard, sugar and 1/4 cup water. Scrape up any browned bits from the bottom. Simmer until slightly thickened, about 2 minutes. Stir in butter until melted and glossy. Season with salt and pepper to taste.
5. Wilt the kale: In a separate skillet or the same one (if you have room), heat a drizzle of oil over medium heat. Add kale and a splash of water. Cook, stirring, until wilted, about 3-4 minutes. Season with salt and pepper.
6. Assemble and serve: Divide farro among plates. Top with wilted kale, then a pork chop. Spoon the apple Dijon pan sauce over the pork and farro. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with quinoa, brown rice or barley. Adjust cooking time according to the grain’s package instructions.

How do I know when the pork chops are done?

The pork chops are done when they reach an internal temperature of 145°F (63°C) and the juices run clear. Let them rest for a few minutes before serving.

Can I make this recipe dairy-free?

Yes, simply omit the butter or use a dairy-free alternative. The sauce will still be delicious with just the apple, mustard and stock concentrate.