Pork Chops & Savory Pan Sauce with Roasted Pepper & Mushroom

• portions: 2 servings
• temps total: 50 minutes

Ingrédients

2 Boneless, Skinless Chicken Breasts

½ cup Semi-Pearled Farro

1 Poblano Pepper

4 oz Mushrooms

1 Shallot

2 cloves Garlic

¼ cup Grated Parmesan Cheese

2 Tbsps Mascarpone Cheese

1 Tbsp Apple Cider Vinegar

2 Tbsps Vegetarian Worcestershire Sauce

1 Tbsp Red Wine Vinegar

1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Instructions

1 Prepare the ingredients & start the sauce Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, apple cider vinegar, and 2 tablespoons of water.

2 Start the farro In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the red wine vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat. Cover to keep warm.

3 Roast the vegetables Meanwhile, line a sheet pan with foil. Place the mushroom pieces and diced pepper on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Finish the sauce To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium- high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

6 Finish the farro & serve your dish To the pot of cooked farro, add the roasted vegetables, mascarpone, and half the parmesan; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished farro. Top the chicken with the finished sauce. Garnish with the remaining parmesan. Enjoy!

1 Prepare the ingredients & start the sauce Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, apple cider vinegar, and 2 tablespoons of water.

2 Start the farro In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the red wine vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat. Cover to keep warm.

3 Roast the vegetables Meanwhile, line a sheet pan with foil. Place the mushroom pieces and diced pepper on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Finish the sauce To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium- high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

6 Finish the farro & serve your dish To the pot of cooked farro, add the roasted vegetables, mascarpone, and half the parmesan; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished farro. Top the chicken with the finished sauce. Garnish with the remaining parmesan. Enjoy!

Nutrition

• Calories: 570