#Healthy Recipe: Grilled Pork Chops with Farro Puttanesca

Pork chops are an excellent source of protein, vitamin B12, potassium, iron, magnesium and zinc. Eating a lean cut of pork, such as tenderloin, loin roast or chop, can help maintain a healthy diet. This recipe is served with farro, a nutritious ancient grain. Farro is high in protein, good for digestion and full of antioxidants. It offers a tasty alternative to white rice.

This recipe, created by Chef Edgardo Llopiz Rivera, executive chef of the Café at Miami Cancer Institute, will be served at this year’s Hispanic Women of Distinction luncheon on Friday, August 23.  “It’s easy to prepare, healthy and delicious,” Chef Eddie says.

Grilled Pork Chops with Farro Puttanesca, Baby Spinach, Paprika Oil and Parmesan Crisp

Serves 4


  • 4 grilled frenched (cut away of the fat and meat from the bone) pork chops (bone in) / 6 ounces each
  • 4.14 ounces farro (cook per bag instructions)
  • 2¼ tablespoons chopped garlic
  • 1 tablespoon anchovy paste
  • ¾ teaspoon hot red-pepper flakes
  • ¾ cup white wine
  • ¾ cup diced shallots
  • ½ cup low-sodium chicken stock
  • 1 tablespoon cornstarch (to be whisked into chicken stock)
  • 2 cups diced plum tomato, seeds removed
  • 1 tablespoon pitted Kalamata olives
  • 4 cups baby spinach
  • 1 3/4 teaspoons drained capers
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 1 teaspoon pepper
  • 1 ounce paprika oil
  • 2 ounces Parmesan crisp


  • In a large sauté pan, heat oil blend, sauté garlic and shallotsuntil translucent.
  • Add Kalamata olives, anchovy paste, white wine and chicken stock.
  • Bring to a simmer and reduce by half.
  • Add spinach, parsley and diced tomato.
  • Add cooked farro and season with salt and pepper.
  • Place 1½ cups of farro puttanesca on a plate.
  • Place the cooked pork chop on top, cover with aParmesan crisp, drizzle with paprika oil and finish off with chopped parsley.

Paprika Oil


  • 2 tablespoons canola oil
  • 1 tablespoon paprika
  • ¾ teaspoon pepper flakes


  • Mix all ingredients in a small sauce pot and cook onlow for 3 to 5 minutes.
  • Remove from heat and let sit until cook.

Parmesan Crisp


  • 2 ounces grated Parmesan cheese


  • Place four .5 ounces of Parmesan cheese in a round shape, spacing out each circle from each other on a tray, spaced so that they don’t touch.
  • Bake in oven at 350° for 2-3 minutes.
  • Let cool and remove with spatula.

Nutritional information  (per serving):  Calories 520, Total Fat 14g, Cholesterol 120mg, Sodium 790mg, Total Carbohydrates 18g, Dietary Fiber 8g, Sugars 8g, Protein54g.

About Chef Eddie
Edgardo (Eddie) Llopiz Rivera is the executive chef of The Café at Miami Cancer Institute. He and his culinary team at Baptist Health won the Miami Marlins Foundation 2016 Taste of Miami Food & Wine Best of Show Award. Chef Eddie has worked alongside award-winning celebrity chefs Daisy Martinez, Adrianne Calvo, Cindy Hutson and LeRoy Bautista. His passion for cooking began as a teenager cooking with his mother for a homeless community at a neighborhood church. After attending the French Culinary Institute in New York City, Chef Eddie began his career at The Grand Havana Room, a private club where he cooked for celebrities, including Alec and Steven Baldwin, Lawrence Fishbourne, Tommy Mottola and Lisa Ray. In South Florida, he has served as chef at Morton’s Steak House, Angelique Euro Café and Shula’s Hotel and Golf Club.

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