Sixx Cool Moms & Chef Danielle Cooking Class Recipe

Elevate your culinary skills with Sixx Cool Moms, Seasonal Roots, and Chef Danielle. Prepare Autumn’s Best: Pork Chops & Apple Sauce, Fall Veggie Salad! Using the bundle ingredients and items from your box, Danielle will help you prepare the following recipes she put together.

Pork Chops and Apples with Farro and Honey Butter

For the Pork Chops:

• 4 pork chops
• 2 tablespoons of olive oil
• 1 small onion
• 3 minced garlic cloves
• 8-10 sage leaves, chopped into ribbons
• 1-2 tablespoons of honey butter
• 2 apples (skin intact), cored, and thinly sliced
• 1 cup of chicken stock
• 2 teaspoons of Dijon mustard
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

For the Farro:

• 1 cup of rinsed Farro (do not skip this step!)
• 4 cups of water or chicken stock
• 1 tablespoon of salt (use less if using stock)

For the Fall Salad:

• Kale or greens (if using kale, rinse and massage with olive oil and salt for 2-3 minutes to tenderize and remove bitterness before using)
• 1 bunch of turnips, cubed
• 1 large squash, cubed
• 1-2 tablespoons of olive oil
• Salt and pepper to taste
• ½ teaspoon of cinnamon
• ½ teaspoon of garlic powder
• ½ teaspoon of cumin
• ½ teaspoon of smoked or regular paprika
• Dressing and toppings of your choice, such as cranberries, pepitas, sunflower seeds, almonds, walnuts, crispy quinoa, or edamame.

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Pat the pork chops dry and season both sides with salt and pepper.
3. Heat a large nonstick skillet over medium-high heat with 2 tablespoons of olive oil. Once the oil is sizzling, add the pork chops and brown both sides for 1-2 minutes.
4. Remove the pork chops and set them aside, covering to keep them warm. Set the pan aside as well.
5. In a large bowl, combine the squash and turnips with all the spices and 1-2 tablespoons of olive oil. Toss together until evenly coated.
6. Place the seasoned veggies on a baking sheet and put it in the preheated oven for 15-20 minutes. Flip the veggies and cook for an additional 15-20 minutes.
7. Boil 4 cups of water or chicken stock, then add the farro. Cover and reduce the heat to a simmer until it softens, about 20-30 minutes depending on the type of farro. Strain it, similar to how you would strain pasta (farro should have some liquid left before straining).
8. In the same pan used for browning the pork chops, heat it over medium heat and add the onions. Sauté for 3-5 minutes, then add the garlic and sauté for an additional 2 minutes. Next, add the sage, honey butter, and apples. Sauté for another 2-4 minutes.
9. Add chicken stock, balsamic vinegar, Dijon mustard, salt, and pepper to taste. Stir well to combine.
10. Return the pork chops to the pan, cover, and reduce the heat to a simmer for 10 minutes.
11. Remove the lid, increase the heat, and simmer until the sauce is reduced. Flip the pork chops.
12. To assemble the dish, plate your kale, top it with the roasted veggies, dressing, and your choice of toppings.
13. Add the farro and pork chops. Enjoy!