Recipe: Garlic-lime pork with farro & spinach

Ingredients

3 tbsp lime juice
1 tbsp peanut butter or almond butter
4 cloves garlic, minced
1 ½ tsp honey
½ tsp salt
½ tsp black pepper
4 bone-in pork chops, fat trimmed
4 tsp olive oil
1 x 240g pouch cooked farro grains
2 bags fresh baby spinach
2 tbsp chopped walnuts, toasted (optional)
Lime wedges (optional)

Method

1. In a small bowl whisk together lime juice, peanut butter, garlic, honey, ¼ teaspoon salt and ¼ teaspoon pepper.

2. Sprinkle chops with the remaining ¼ teaspoon salt and pepper.

3. In a 30cm non-stick skillet heat two teaspoons of the oil over medium-high.

4. Add chops; cook 7 to 10 minutes or until a thermometer registers 63°C, turning once.

5. Remove from skillet; cover and keep warm.

6. In same skillet heat the remaining two teaspoons oil over medium.

7. Add lime mixture, stirring to scrape up crusty brown bits.

8. Add farro; cook and stir until grains are separated.

9. Add spinach; cook and stir until heated through and spinach is beginning to wilt. If desired, season with additional pepper.

10. Serve chops with farro mixture. If desired, sprinkle with walnuts and serve with lime wedges.

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