Most farro sold in stores is pearled, meaning the bran is removed and it therefore has a little less fiber—but it still brings 2 grams per serving to this dish. It cooks quicker than harder-to-find whole farro, so be sure to double-check the cooking time on the package.

EatingWell Magazine, May 2021


Credit: Jason Donnelly

Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine water and farro in a medium saucepan and bring to a boil. Stir and adjust heat to maintain a simmer; cook, uncovered, until the farro is tender, about 30 minutes (or according to package directions). Drain and rinse.

  • Meanwhile, whisk 2 tablespoons oil, vinegar, shallot, mustard and 1/4 teaspoon each salt and pepper in a medium bowl.

  • Sprinkle pork chops with garlic powder, paprika and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the pork chops and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 145°F, 6 to 8 minutes.

  • Add the farro, watercress and cherries to the dressing and toss to coat. Serve with the pork chops.

Nutrition Facts

3 oz. pork & 1 cup salad
340 calories; fat 15g; cholesterol 50mg; sodium 532mg; carbohydrates 30g; dietary fiber 3g; protein 21g; sugars 5g; niacin equivalents 5mg; saturated fat 3g; vitamin a iu 792IU.