3 tablespoons lime juice 1 tablespoon peanut butter or almond butter 4 cloves garlic, minced 1 ½ teaspoons honey ½ teaspoon salt ½ teaspoon black pepper 4 (8 ounce) bone-in pork chops, cut 3/4 to 1 inch thick and trimmed 4 teaspoons olive oil 1 8.5-ounce pouch cooked farro, such as Simply Balanced™ 2 (5 ounce) packages fresh baby spinach 2 tablespoons chopped walnuts, toasted (see Tip) (Optional) 1 wedge Lime wedges
STEP-1
In a small bowl whisk together lime juice, peanut butter, garlic, honey, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Sprinkle chops with the remaining 1/4 teaspoon salt and pepper.
STEP-2
In a 12-inch nonstick skillet heat 2 teaspoon of the oil over medium-high. Add chops; cook 7 to 10 minutes or until a thermometer registers 145 degrees F, turning once. Remove from skillet; cover and keep warm.
STEP-3
In same skillet heat the remaining 2 teaspoon oil over medium. Add lime mixture, stirring to scrape up crusty brown bits. Add farro; cook and stir until grains are separated.
STEP-4
Add spinach; cook and stir until heated through and spinach is beginning to wilt. If desired, season with additional pepper.
STEP-5
Serve chops with farro mixture. If desired, sprinkle with walnuts and serve with lime wedges.