Pork Chops with Farro Salad
By Jessica RudolphPublished on October 17, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
1½ cups whole farro 1½ teaspoons table salt, divided, plus salt for cooking farro4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed1 tablespoon grated lemon zest plus 2 teaspoons juice½ teaspoon ground fennel ½ teaspoon pepper 2 tablespoons extra-virgin olive oil 1 fennel bulb, fronds minced, stalks discarded, bulb cored and chopped⅓ cup dried cherries 1 teaspoon chopped fresh tarragon
Before You Begin
Pork chops can buckle during cooking and cook unevenly. To prevent this, we use kitchen shears to cut slits in the fat surrounding the loin portion of each chop.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add 1½ cups whole farro and 1 tablespoon table salt. Return to boil; reduce heat to medium-low; and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain well and set aside.
- Meanwhile, pat 4 trimmed pork rib chops dry with paper towels. Sprinkle all over with 1 tablespoon grated lemon zest, ½ teaspoon ground fennel, ½ teaspoon pepper, and 1¼ teaspoons salt. Heat 2 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until browned and registering 140 degrees, 4 to 6 minutes per side. Transfer pork to plate.
- Add 1 chopped fennel bulb and remaining ¼ teaspoon salt to fat remaining in skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Stir in cooked farro, ⅓ cup dried cherries, 1 teaspoon chopped tarragon, 2 teaspoons lemon juice, and any accumulated pork juices. Sprinkle with minced fennel fronds. Serve.
Time
40 minutesYield
Serves 4Ingredients
1½ cups whole farro
1½ teaspoons table salt, divided, plus salt for cooking farro
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1 tablespoon grated lemon zest plus 2 teaspoons juice
½ teaspoon ground fennel
½ teaspoon pepper
2 tablespoons extra-virgin olive oil
1 fennel bulb, fronds minced, stalks discarded, bulb cored and chopped
⅓ cup dried cherries
1 teaspoon chopped fresh tarragon
Ingredients
1½ cups whole farro
1½ teaspoons table salt, divided, plus salt for cooking farro
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1 tablespoon grated lemon zest plus 2 teaspoons juice
½ teaspoon ground fennel
½ teaspoon pepper
2 tablespoons extra-virgin olive oil
1 fennel bulb, fronds minced, stalks discarded, bulb cored and chopped
⅓ cup dried cherries
1 teaspoon chopped fresh tarragon
Ingredients
1½ cups whole farro
1½ teaspoons table salt, divided, plus salt for cooking farro
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1 tablespoon grated lemon zest plus 2 teaspoons juice
½ teaspoon ground fennel
½ teaspoon pepper
2 tablespoons extra-virgin olive oil
1 fennel bulb, fronds minced, stalks discarded, bulb cored and chopped
⅓ cup dried cherries
1 teaspoon chopped fresh tarragon
Why This Recipe Works
Licorice lovers, this one’s for you. We featured a trifecta of aromatic anise flavor in this meal: ground fennel in a savory spice rub on seared pork chops, silky sautéed fennel in the warm farro pilaf, and a bright finish of spicy tarragon (plus a sprinkle of fennel fronds for flair). Dried cherries added a sweet-tart counterpoint to the nutty farro and echoed the farro’s chew.
Before You Begin
Pork chops can buckle during cooking and cook unevenly. To prevent this, we use kitchen shears to cut slits in the fat surrounding the loin portion of each chop.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add 1½ cups whole farro and 1 tablespoon table salt. Return to boil; reduce heat to medium-low; and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain well and set aside.
- Meanwhile, pat 4 trimmed pork rib chops dry with paper towels. Sprinkle all over with 1 tablespoon grated lemon zest, ½ teaspoon ground fennel, ½ teaspoon pepper, and 1¼ teaspoons salt. Heat 2 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until browned and registering 140 degrees, 4 to 6 minutes per side. Transfer pork to plate.
- Add 1 chopped fennel bulb and remaining ¼ teaspoon salt to fat remaining in skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Stir in cooked farro, ⅓ cup dried cherries, 1 teaspoon chopped tarragon, 2 teaspoons lemon juice, and any accumulated pork juices. Sprinkle with minced fennel fronds. Serve.
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