Pork Chops with Peaches, Romano Peppers, and Farro Salad
Although it can have a bit of a reputation for being dry and tough, this pork recipe feels like the opposite.
These chops are seared until golden and basted with garlic, thyme, and butter, keeping them succulent and juicy. No waste here - this dish makes the most of those rich meaty juices, blending them with roasted peaches, balsamic, honey, and mustard to create a tangy-sweet sauce to top your chops. Paired with smoky charred romano peppers and a farro salad with peppery rocket, sweet onions and lemon peel.
Altogether these elements create a vibrant dish that showcases how well pork can shine as the centrepiece of your weeknight dinner or dinner party spread.
TIP #1: After cooking, allow the pork chops to rest for a few minutes before slicing. Helping to retain their juices will ensure your chops stay tender and flavourful, even more importantly as the base for your sauce.
TIP #2: Don’t be afraid to really caramelise the onions and shallots in the farro side dish: the darker the colour, the sweeter the flavour.
SWAP OUT: For me, the most obvious swap out of this dish is peaches for plums. Although the peaches here have become soft and almost jammy, plums tend to hold their shape a bit more. Swapping over these stone fruits can provide a different and chunkier texture for your sweet sauce.
I N G R E D I E N T S
3 corno or romano peppers
For the pork chops:
4 pork chops
1.5 tsps salt
2 tbsps of neutral oil, sunflower or rapeseed oil works great here
4 cloves of garlic
a bunch of fresh thyme
2 tbsps of salty butter
For the peach sauce:
3 ripe white peaches, but any work
excess juices from the pork
1/2 red onion, diced
A splash of balsamic vinegar
1-2 tbsps honey
1 tbsp wholegrain mustard
For the farro:
50ml sunflower oil
1 large onion, cut into wedges
5 small shallots, cut into wedges
1 lemon: skin finely shaved and 1/2 juice
200g farro, rinsed
500ml water, plus some extra (around 150ml-200ml)
1 tbsp greek yogurt
15g parsley leaves, roughly chopped
5og rocket
a pinch of salt and pepper
M E T H O D
F A R R O S A L A D:
* This recipe is an adaptation of Ottolenghi’s ‘Brown Rice with Caramelised Onions and Black Garlic’ from his book Simple.*
Heat 40ml of the neutral oil in a pan over a medium-high heat. Add the onions and shallots along with a pinch of salt. Fry for 12 minutes, stirring occasionally to prevent burning.
After 12 minutes, add the shaved lemon peel and cook for another 12 minutes, continuing to stir occasionally. The onions should become fragrant and caramelised by the end.
Transfer to a bowl and set aside.
In the same pan, heat the remaining 10ml of oil. Add the rinsed farro and a pinch of salt. Toast for about 1 minute, then add 500 ml of water and bring to a boil.
Once boiling, reduce heat to low-medium, cover with a lid, and simmer for about 30 minutes, or until the farro is cooked. Keep extra water on hand to top up if the liquid is absorbed too early.
Remove from the heat and stir in the cooked onions, rocket, lemon juice, and Greek yogurt. Season with additional salt and pepper, and top with parsley leaves.
Set aside for assembly later.
T H E P O R K C H O P S:
Begin by generously salting both sides of the pork chops and set aside.
Heat 1 tbsp of neutral oil in a medium-high heat pan. Sear the fatty edges of two pork chops for 1 minute, then sear each side for 2-3 minutes until golden brown.
Once browned, add 1 tbsp of butter, 2 garlic cloves, and half of the fresh thyme. Baste the pork with the butter, turning occasionally to coat.
Remove from heat and transfer the pork chops to a tray. Pour any remaining butter from the pan over the chops and allow the juices to drip down. Let them rest for 5-10 minutes.
Repeat with the remaining pork chops.
T H E P E P P E R S:
While the pork is resting, wash and dry the peppers thoroughly.
Using tongs, hold the peppers over a naked flame, rotating them regularly to ensure even charring. The skin should blister and blacken, which typically takes about 3-4 minutes.
Once charred, set the peppers aside to cool slightly.
Once cool enough to handle, remove the crown and slice the peppers lengthways. Discard the seeds, then slice into long strips (around 2cm in width).
Set aside until assembly.
T H E P E A C H S A U C E:
Slice your peaches in half, removing the stones.
Return the pork pan to high heat, making sure you don’t clean the base of the pan (this is where the flavour is!). Add the halved peaches cut side down in the pan and allow them to char for 2-3 minutes, or until they develop a nice caramelised colour.
Once the peaches are well-charred, carefully flip them over and cook for an additional 1-2 minutes to soften the flesh slightly. Remove and set them aside.
Deglaze the pan with the juices that have accumulated from the pork, scraping up any browned bits from the bottom. Add the diced red onion and sauté for about 2-3 minutes until translucent.
Then, add a splash of balsamic vinegar and 1-2 tablespoons of honey, stirring to combine.
Return the charred peaches to the pan along with the wholegrain mustard. Allow the mixture to simmer on low heat for about 5-7 minutes until it thickens into a sauce.
A S S E M B L I N G:
Plate a generous scoop of the farro salad alongside the pork chops.
Spoon the peach sauce over the pork and finish with the charred peppers.
