Looks yummy, doesn't it? Here are some pictures of all the ingredients, the instruction card, and the Nutrition Facts :
Now here is the recipe :
Fennel - Crusted Pork Chops & Fig Compote
with Sauteed Kale & Farro Salad
Time : 25 - 35 minutes
Servings : 2
We're ushering in fall with a delicious compote - simply fruit stewed with a bit of sugar and liquid until it takes on a jammy consistency. Ours features dried Turkish figs, whose exceptional sweetness (balanced by a bit of vinegar) makes a perfect topping for pork chops. On the side, fresh tarragon lends its distinctive licorice flavor to a farro and kale salad (you may receive green curly, red, or dark green lacinato kale) and complement the pork's ground fennel crust.
MATCH YOUR BLUE APRON WINELight & Bright
Serve a bottle with this symbol for a great pairing
Ingredients
2 BONELESS, CENTER - CUT PORK CHOPS
2 / 3 cup SEMI - PEARLED FARRO
1 bunch TARRAGON
1 bunch KALE
KNICK KNACKS
2 Tbsps CREME FRAICHE
1 oz DRIED TURKISH FIGS
1 Tbsp PORK CHOP SPICE BLEND
2 Tbsps SUGAR
1 Tbsp RED WINE VINEGAR
1 Cook the farro :
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 - 18 minutes, or until tender.
Drain thoroughly and return to pot. Set aside in a warm place.
2 Prepare the ingredients :
While the farro cooks, wash and dry the fresh produce.
Finely chop the figs.
Remove and discard the kale stems; roughly chop the leaves.
Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
3 Coat & cook the pork chops :
While the farro continues to cook, place the spice blend on a plate.
Pat the pork chops dry with paper towels; seasoned with sart and pepper on both isdes. Thoroughly coat the seasoned pork chops in the spice blend (tapping off any excess).
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium high until hot.
Add the coated pork chops and cook 3 to 4 minutes per side, or until browned and cooked through
Leaving and browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.
4 Make the compote :
While the pork chops cook, in a small sausepan, combine the figs, sugar, a big pinch of salt, half the vinegar, and 1 / 4 cup of water. Heat to boiling on high.
Once boiling, reduce the heat to medium high. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the mixture is slightly thickened. Turn off the heat. Season with salt and pepper to taste.
5 Cook the kale :
While the pork chops rest, heat the pan of reserved fond on medium - high until hot. (If the pan seems dry, add a drizzle of olive oil.)
Add the kale; season with salt and pepper. Cook stirring occasionally, 1 to 2 minutes, or until slightly wilted.
Add 1 / 4 cup of water; cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.
6 Finish the salad & plate you dish :
Add the cooked kale, creme fraiche, half the tarragon, and the remaining vinegar to the pot of cooked farro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
Divide the finished salad and rested pork chops between 2 dishes. Top the pork chops with the compote. Garnish with as much of the remaining tarragon as you'd like. Enjoy!
All of this has come from Blue Apron, and I take no credit for the recipe. Go to Blue Apron's website to order stuff and make recipes! Actually, now that I think about it, you have to order stuff from Blue Apron to make it, because you don't know how much a bunch really is. The rest of the blog is just going to be pictures, so bye guys!
+
Boiling Water
=
------------------------------------------------------------------------------------------------------------------------------
Time
+
=
------------------------------------------------------------------------------------------------------------------------------
+
Washing
=
------------------------------------------------------------------------------------------------------------------------------
+
Chopping
=
------------------------------------------------------------------------------------------------------------------------------
+
Discarding Stems
=
------------------------------------------------------------------------------------------------------------------------------
+
Removing Stems
=
------------------------------------------------------------------------------------------------------------------------------
+
=
------------------------------------------------------------------------------------------------------------------------------
+
Cooking
=
------------------------------------------------------------------------------------------------------------------------------
+
+
+
Salt
+
Water
=
------------------------------------------------------------------------------------------------------------------------------
+
Water
=
------------------------------------------------------------------------------------------------------------------------------
+
+
+
=
------------------------------------------------------------------------------------------------------------------------------
+
+
=
No comments:
Post a Comment