Caper-Butter Pork Chops & Farro Salad with Asparagus, Dried Cherries, & Goat Cheese

blueapron.com

Debi

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Chef's Knife

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Large Maple Cutting Board

subheading: by John Boos & Co. for Blue Apron:

Built to last, this chopping board is prized by professional chefs and so gorgeous we never want to take it off the counter. Crafted with hardy American maple, this exclusive collaboration between Blue Apron and John Boos & Co. is equal parts beautiful and handy. Its durable surface won’t warp and is resistant to scoring; magically, it also helps keep your blades sharper than other materials. You’ll find these boards in our test kitchen—as well as professional kitchens around the world. Built to last, this chopping board is prized by professional chefs and so gorgeous we never want to take it off the counter. Crafted with hardy American maple, this exclusive collaboration between Blue Apron and John Boos & Co. is equal parts beautiful and handy. Its durable surface won’t warp and is resistant to scoring; magically, it also helps keep your blades sharper than other materials. You’ll find these boards in our test kitchen-as well as professional kitchens around the world.

Ingredients PDF Download a PDF of this recipe

4 Boneless, Center-Cut Pork Chops

¾ Cup Semi-Pearled Farro

6 Ounces Spinach

2 Cloves Garlic

1 Bunch Asparagus

1 Bunch Parsley

2 Tablespoons Butter

2 Tablespoons Dried Cherries

1½ Tablespoons Capers

1 Shallot

½ Cup Crumbled Goat Cheese

3 Tablespoons Verjus Blanc

Directions at blueapron.com

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