Recipe Image

Garlic-Lime Pork with Farro & Spinach

  • 15 m
  • 25 m
Diabetic Living Magazine
“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.”

Ingredients

    • 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)

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
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