Pork Chops with Cherry, Watercress & Farro Salad

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.