In this easy main dish recipe, pork chops are paired with farro and spinach in a zesty peanut butter-lime sauce. This one-skillet meal will be on the table in under 30 minutes and requires minimal cleanup.
Nutrition per serving may change if servings are adjusted.
3 tablespoons lime juice
1 tablespoon peanut butter or almond butter
4 cloves garlic, minced
1½ teaspoons honey
½ teaspoon salt
½ teaspoon black pepper
4 (8 ounce) bone-in pork chops, cut ¾ to 1 inch thick and trimmed
4 teaspoons olive oil
1 8.5-ounce pouch cooked farro, such as Simply Balanced™
2 (5 ounce) packages fresh baby spinach
2 tablespoons chopped walnuts, toasted (see Tip) (optional)
Lime wedges (optional)
In a small bowl whisk together lime juice, peanut butter, garlic, honey, ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Sprinkle chops with the remaining ¼ teaspoon salt and pepper.
In a 12-inch nonstick skillet heat 2 teaspoon of the oil over medium-high. Add chops; cook 7 to 10 minutes or until a thermometer registers 145°F, turning once. Remove from skillet; cover and keep warm.
In same skillet heat the remaining 2 teaspoon oil over medium. Add lime mixture, stirring to scrape up crusty brown bits. Add farro; cook and stir until grains are separated. Add spinach; cook and stir until heated through and spinach is beginning to wilt. If desired, season with additional pepper.
Serve chops with farro mixture. If desired, sprinkle with walnuts and serve with lime wedges.
Tip: To toast nuts, preheat oven to 350°F. Spread in a shallow baking pan lined with parchment paper. Bake 5 to 10 minutes or until golden, shaking pan once or twice.
352 calories;11 g fat(3 g sat); 4 g fiber; 25 g carbohydrates; 36 g protein; 138 mcg folate; 93 mg cholesterol; 3 g sugars; 2 g added sugars; 4,591 IU vitamin A; 24 mg vitamin C; 89 mg calcium; 4 mg iron; 426 mg sodium; 485 mg potassium
Vitamin A (92% daily value), Vitamin C (40% dv), Folate (34% dv), Iron (22% dv)
Carbohydrate Servings: 1½
Exchanges: 4½ lean protein, 1½ starch, 1 vegetable, ½ fat