• 6 Bone-In Pork Chops
  • 2 Tbsp. grapeseed oil
  • Salt and pepper to taste
  • 2 cups farro
  • 4 cups vegetable stock
  • 3 medium tomatoes, seeds removed, diced
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. olive oil
  • 12 basil leaves, torn
  • 4 oz. feta cheese



Pork Chops

Meal Course:


Dish Type:




  1. In a small sauce pot add farro and vegetable stock. Bring to a slight simmer and cook for approximately 12 minutes or until farro is tender but still has a slight texture. Drain liquid and reserve.
  2. Combine tomatoes, red wine vinegar, olive oil, and season to taste with salt and pepper. Add this mixture to reserved farro and toss to combine.
  3. Add torn basil leaves and mix.
  4. Top with feta cheese and place in refrigerator to chill.

Pork Chops

  1. Pre-heat oven or grill to 375°.
  2. Dry pork chops completely with a paper towel. (This will ensure a great sear). Season both sides liberally with salt and pepper.
  3. Add torn basil leaves and mix.
  4. Add pork chops without crowding the pan (cook two batches if necessary) and sear one side for 6 minutes or until golden brown. Flip, and then place in preheated oven.
  5. Cook until internal temperature reaches 145° F.
  6. Serve with chilled farro salad.