Yields 2 servings
2 lean boneless pork chops (this can be done with bone-in as well)
2/3 cup farro
1/4 cup red wine
1/4 cup thinly sliced cremini mushrooms
2-3 dried porcini mushrooms (optional)
1/2 sweet yellow onion - minced
1/2 yellow onion - sliced
2/3 cup chicken stock - warm
1 teaspoon unsalted butter
2 tablespoon freshly grated Parmesan
1 tablespoon olive oil
2 pinches of fresh rosemary- minced
1 pinch fresh thyme
To prepare the farro "risotto" heat the butter in a sauce pan over medium heat.
Then add the minced onions, a pinch of salt, let this cook for 30 seconds.
Then add the mushrooms, salt and pepper, and fresh herbs.
After 1-2 minutes, add the red wine, bring the temperature to high let this cook for 30 seconds, add the farro and the warm stock.
Bring this to a boil, cover pan, lower the heat to low and let this cook for 15 minutes.
Meanwhile slice the onions.
In a saute pan, heat half of the olive oil, add the onions and salt.
Let this cook for 5-6 minutes until the onions are tender, then remove from the pan.
Season the pork chops (both sides) with salt and pepper.
Add the remaining olive oil, and once the pan is hot, add the pork chops, placing them away from you so the oil doesn't burn you.
Let them cook on one side for 3-4 minutes, then flip and continue cooking for 2-4 minutes, depending on how you prefer to serve your pork.
Once the farro "risotto" is cooked, bring the temperature up to high, stir constantly and let this boil.
Add the cheese and stir.
Turn the heat off, and it is complete.
Serve the farro "risotto" some onions and the pork.