Harissa-rubbed pork with farro, pickled onion, and lemon yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Harissa-rubbed pork with farro, pickled onion, and lemon yogurt

Harissa-rubbed pork with farro, pickled onion, and lemon yogurt

Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

25–40 Minutes

Nutty, earthy, and chewy, there’s a lot to love about farro—it’s one of our favorite whole grains! It tastes great with harissa-rubbed pork chops, punchy pickled onion, and refreshing lemon yogurt.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup farro
  • 1 organic red onion
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • 2 boneless pork loin chops (about 5 ounces each)
  • Sunbasket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket lemon yogurt (Greek yogurt - lemon juice)

Nutrition per serving

Calories 470, Total Fat 20g (26% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 140mg (6% DV), Total Carb. 39g (14% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 4g Added Sugars, 8% DV), Protein 32g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the farro

In a medium sauce pot, combine the farro and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside. 

While the farro is cooking, prepare the pickled onion.

2

Pickle the onion

  • Peel and thinly slice enough onion to measure 1 cup [2 cups]. 

In a medium bowl, combine the onion and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt, pepper, and the harissa spice rub.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until browned but still faintly pink within, 4 to 5 minutes per side. 

While the pork is cooking, finish the farro.

4

Finish the farro; season the yogurt

  • Peel the cucumber if desired; cut the cucumber into ¼-inch pieces.
  • Strip the mint leaves from the stems; coarsely chop the leaves. 

In a large bowl, stir together the farro, cucumber, mint, and 1 to 2 tablespoons oil; season to taste with salt and pepper. 

In a small bowl, season the lemon yogurt to taste with salt and pepper.

Serve

Transfer the farro to individual bowls and top with the pork. Using a slotted spoon, remove the pickled onion from the brine. Garnish the dish with as much onion as you like, dollop with the lemon yogurt, and serve.

Kids Can!
  • Measure the water for the farro.
  • Measure the onion.
  • Stir the pickled onion. 
  • Strip the mint leaves. 
  • Stir the farro with cucumber and mint.