Seared Pork Chops and Kamut with Corn, Spinach and Stone Fruit-Cherry Tomato Salsa

Hi Everyone,

Normally I don't love pork chops but I have to say these turned out to be delicious! I think it has a lot to do with the salsa on top! Also, the corn and spinach mixture was amazing. It was also very convenient to make since it only took a total of 25 minutes and was about 655 calories. This recipe is definitely a keeper!

Ingredients

2 Boneless, Center-Cut Pork Chops

½ C Semi-Pearled Kamut

4 Ounces Cherry Tomatoes

1 Ear Of Corn

2 Scallions

1 Summer Stone Fruit

½ Pound Spinach

1 Bunch Basil

2 T Balsamic Vinegar

1 T Butter

2 tsp Seared Pork Spice Blend (Ground Fennel Seed, Dried Whole Thyme, Sweet Paprika & Ground Coriander) 

Directions:

1. Heat a large pot of salted water to boiling on high and add the kamut.
2. Cook 18 minutes and turn off the heat. Then, drain thoroughly and return to the pot.
3. Cut off and discard the root ends of the scallions and thinly slice the scallions. Keep separate the white bottoms and green tops.
4. Pit and small dice the stone fruit.
5. Pick the basil leaves off the stems; discard the stems.
6. Quarter the tomatoes.
7. Remove and discard the husks and silks of the corn and cut the corn kernels off the cob.
8. Roughly chop the spinach.
9. In a medium bowl, combine the stone fruit, tomatoes, basil (tearing the leaves just before adding) and half the green tops of the scallions. Add olive oil, salt and pepper and then stir to combine.

1. In a large pan, heat 2 teaspoons of butter and add the corn and cook for 4 minutes.
2. Add the spinach and white bottoms of the scallions and cook for 2 minutes.

1. Transfer to the pot of cooked kamut and stir in half the vinegar and a tiny amount of olive oil, salt and pepper.
2. Season the pork chops on both sides with salt, pepper and the spice blend.
3. In a pan, heat 2 teaspoons of butter and add the seasoned pork chops.
4. Cook 3 to 4 minutes per side, or until browned and cooked through and then transfer to a plate, leaving any browned bits (or fond) in the pan.
5. Add the remaining vinegar and ¼ cup of water to the pan of reserved fond and cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid has reduced in volume by half.
6. Turn off the heat. Add the butter; stir to combine and season with salt and pepper to taste.
7. Divide the finished kamut and cooked pork chops between 2 plates.
8. Top with the pan sauce and salsa and add the remaining green tops of the scallions. 

Let me know what you think!

Kristin