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From the food editor: Enjoy August produce with this recipe for Pork Chops With Plum Salsa

Dry, bland meat? Not a chance with Pork Chops With Plum Salsa.

Michelle Stark | Times

Dry, bland meat? Not a chance with Pork Chops With Plum Salsa.

This happens every year. June and July swoop by in a sweaty haze, then August shows up and before we have a chance to catch our breaths, it's almost time for the holidays.

The only thing that's helping me come to terms with the unyielding passage of time is the fact that the rest of the year is going to be delicious.

Once we get into September, holiday fever begins to creep, and with it comes an array of ways to celebrate food: the excuse to work pumpkin flavor into everything (there are rumors that everyone's favorite Starbucks latte returns Sept. 6), the chance to make bubbling soups and stews in "cooler" (read: below 80 degrees) weather, and the gluttony of Thanksgiving and Christmas feasts.

Which reminds me.

It's time to start soliciting reader recipes for our annual Holiday Issue.

Every year, we reach out to our readers and ask for holiday recipes, some of which get featured in a special issue of Taste. For a decade-plus, it was Christmas cookies. Last year, it was any holiday dessert. This year, we're opening it up even more in the hopes of creating new traditions.

So, send us any holiday recipe that means something to you — be it a dinner entree, a standby appetizer or a beloved dessert — and along with the recipe send a note (no longer than 200 words, please) about why it's so meaningful. Send your recipe submissions for the Holiday Issue by Sept. 18. Mail to Tampa Bay Times, Taste Holiday Recipes, 490 First Ave. S, St. Petersburg, FL 33701 or email to and put HOLIDAY RECIPES in the subject line. For all submissions, include your full name, city of residence and a phone number and/or email address in case we have questions. (Your phone number and email will not be published.)

We'll pick some of these to anchor our Holiday Issue, which runs the first week of December. (That means we typically don't choose Thanksgiving-specific recipes.)

For now, we're still enjoying the seasonal produce of August, which is on display in this week's recipe. Fresh corn goes into a kale and farro side dish that accompanies pork chops dressed with a simple but gorgeous plum salsa. Look for red plums that are soft to the touch — they'll be sweeter.

Contact Michelle Stark at or (727) 893-8829. Follow @mstark17.


Pork Chops With Plum Salsa


  • ½ cup farro
  • 1 ear of corn
  • 2 scallions
  • 1 bunch kale
  • 1 plum
  • 2 tablespoons sliced almonds
  • 2 tablespoons balsamic vinegar
  • 2 boneless, center-cut pork chops
  • 2 tablespoons butter


  1. Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
  2. While the farro cooks, wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the kale stems; finely chop the leaves. Pit and small dice the plum.
  3. While the farro continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Transfer to the pot of cooked farro. Add the almonds, half the vinegar and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan.
  4. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place; let rest for at least 5 minutes.
  5. While the pork chops rest, add the remaining vinegar and ¼ cup of water to the pan of reserved fond. 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 about half. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat; season with salt and pepper to taste.
  6. While the pork chops continue to rest, in a medium bowl, combine the plum and half the green tops of the scallions. Drizzle with olive oil and stir to coat; season with salt and pepper to taste. Divide the farro salad and rested pork chops between 2 plates. Top the pork chops with the plum salsa and a few spoonfuls of the pan sauce. Garnish with the remaining green tops of the scallions. Serves 2.
Source: Blue Apron

From the food editor: Enjoy August produce with this recipe for Pork Chops With Plum Salsa 08/19/16 [Last modified: Tuesday, August 23, 2016 1:02pm]
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