Pork Loin Chops with Farro


4 boneless pork loin chops

Lavender salt and pepper

2 T olive oil

1 onion chopped

3 garlic cloves minced

1  t red pepper flakes

1/2 t thyme

1/4 t oregano

2 bay leaves

1/4 cup red wine

1 28 ounce can whole tomatoes  with basil chopped

Salt and pepper

1 cup semi-pearled farro

3 cup chicken broth

2 garlic cloves peeled

1 t salt

Garlic salt

2 t chopped thyme



Wash farro and drain.  In large sauce pan add 3 cup chicken broth,farro, garlic cloves, and salt. Bring to boil and turn down heat to simmer. Cover and cook 25 to 30 minutes. Drain remove garlic cloves; season with garlic salt and thyme. Serve as side with pork dish.

Pork Loin Chops

Heat olive oil in large fry pan at medium high heat. Season both sides of chops with lavender salt and pepper. Place in fry pan and cook about 3-4 minutes per side. Measure internal temperature and remove and tent chops when they reach 145º. Add chopped onions, garlic, red pepper flakes, thyme, oregano, bay leaves and cook about  2 minutes stirring constantly.  Add red wine and scrape  meat bits from bottom of skillet. Add tomatoes and cook  10-15 minutes. Remove bay leaves add pork chops and drippings back into skillet. Coat chop in sauce and cook 5 minutes. Adjust seasoning and serve with farro as the side.

* Lavender salt can be purchased from vendors such as “the girl and the fig” on line or there are recipes on line to make it at home. Martha Stewart for example has a recipe on her web site.

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