• 2- 6 oz Bone-In Pork Chops
  • 3 cups farro, cooked
  • 1 Tbsp canola oil
  • 1/2 cup celery, diced
  • 1/4 cup tasso ham, diced
  • 1 cup cippollini onion agrodolce (recipe to follow)
  • 2 Tbsp. pork gravy (recipe to follow)
  • 1/8 cup parsley leaves

Cippollini Onion Agrodolce:

  • 10 cippollini onions, peeled, roasted
  • 3/4 cup sherry vinegar
  • 3/4 cup sugar
  • 1 pinch chili flakes

Pork Gravy:

  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 1 1/2 cups pork stock (or chicken)
  • salt and pepper to taste



Pork Chops

Meal Course:

Dinner, Lunch

Dish Type:



  1. Season pork chops with salt and pepper and grill until the internal temperature reaches 145° F.
  2. Heat canola oil in a sautee pan over medium heat. Add celery and cook for 3 minutes or until celery is slightly tender.
  3. Add reserved pork gravy, tasso ham, and farro. Toss to combine and season to taste
  4. To serve: Place farro/ham mixture on serving platter and top with pork chops. Add cippollini onions along with some of the agrodolce liquid and garnish with fresh parsley leaves

Cippollini Onion Agrodolce:

  1. Combine vinegar, sugar, and chili flakes in a small sauce pot. Bring to a boil, reduce to a simmer, and cook until reduced by half. Mix in cooked onions and reserve.

Pork Gravy:

  1. Melt butter over medium heat. Once melted, whisk in flour and reduce heat to low. Cook, stirring frequently until roux turns to a dark brown color. Whisk in stock and season with salt and pepper. Gravy should be a thin consistency