Black Rice & Farro Stuffed Pork Chops
This is a healthy stuffing option that doesn't taste it. I put some of the cooked black rice and farro aside before mixing in nuts for my 15 month old and she LOVES it, can't have a higher recommendation in my view
INGREDIENTS
Nutrition- 1⁄2
- 7⁄8
- 2tablespoons dried cherries
-
- 2tablespoons olive oil
- 1cup cracked farro
- 2 1⁄2
- 1⁄2
- 1⁄2cup sliced almonds
- 4pork chops, 1 1/2-2 inch thick
- 1⁄2cup unfiltered apple juice (I like "not from concentrate")
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DIRECTIONS
- Bring rice, cherries, and water to boil over high heat.
- Turn down to low, cover and simmer for 45 minutes or until liquid is fully absorbed.
- Meanwhile, add 1 tbsp of the olive oil to large pan and heat over medium heat, add onions and sautee until translucent, about 2-3 minutes.
- Add farro and toast until it just started to darken, about 3 minutes (careful not to burn!).
- Add liquid of choice and rosemary and bring to a boil.
- Turn heat to low and simmer UNCOVERED for 30 minutes, until liquid is absorbed and farro has split open.
- Toast almonds in a small pan until fragrant
- Mix rice and farro together.
- Pre-heat oven to 350.
- Cut a deep pocket in pork chops.
- Add remaining olive oil to an oven proof skillet and sear pork chops on both side, remove meat from pan, keep pan hot.
- Stuff pork chops with about 1-2 tbsp of stuffing each.
- Place back in pan and add enough apple juice to cover about half-way, place in oven and bake for at least an hour and up to 2 for more tender meat.
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