Watch Now: Puttanesca Farro, Pork Chops and Spinach Recipe

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November 12, 2015

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This post is available in: Spanish

Food and fitness top the to-do list for many runners and walkers as they prepare for ZooRun5K and ZooKidsDash taking place 7 a.m., Saturday, November 14, at Zoo Miami.  Loading up on carbohydrates is a popular pre-race routine used by many runners seeking to provide their muscles with enough energy for racing.

But what about your post-race menu?

Try this recipe featuring puttanesca farro, pork chops and baby spinach, says Chef Edgardo Llopiz, executive chef at West Kendall Baptist Hospital. (His recipe is featured below.)

The Baptist Health South Florida News Team joined Chef Eddie in the kitchen. Watch now.

Puttanesca Farro, Pork Chops and Spinach Recipe, (With Paprika oil and Parmesan Crisps)
Paprika Oil


  • 2 tablespoons canola oil.
  • 1 tablespoon Paprika.
  • 3/4 teaspoon pepper flakes.


1. Mix all ingredients in a small sauce pot, and heat on low heat for 3-5 minutes.

2. Remove and let sit until cool.

Parmesan Crisp


1. On a cookie sheet, place 2 ounces of grated Parmesan cheese in round shapes, spacing out each circle.

2. Place tray in the oven at 350 degrees and bake for 2-3 minutes.

3. Remove tray from oven, and let cool.

4. Remove with a spatula.

Farro Puttanesca and Baby Spinach


  • 4 6-ounce grilled (Frenched) pork chops, bone-in.
  • 4 ounces of farro (cook per bag instructions).
  • 2 1/4 tablespoons chopped garlic.
  • 1 tablespoon anchovy paste.
  • 3/4 teaspoon hot red-pepper flakes.
  • 3/4 cup white wine.
  • 3/4 cup diced shallots.
  • 1/2 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 black pepper.
  • 1 ounce paprika oil. (Directions below.)
  • 2 ounces of Parmesan crisp. (Directions below.)

1. In large sauté pan heat oil blend, sauté garlic and shallot until translucent.

2. Add Kalamata olives, anchovy paste, white wine and chicken stock, (with corn starch added before this step).

3. Bring to a simmer and reduce by half.

4. Add spinach, parsley and diced tomato; add farro and season with salt and pepper.

5. Place 1 ½ cup of farro puttanesca on each plate. Then place the cooked pork chop slightly on top.

6. Sprinkle the Parmesan crisp on top, drizzle with paprika oil, and finish off with some chopped parsley.

Nutrition Facts: (Per serving) Calories: 520, Calories from fat: 130; Total Fat: 14 grams, (Saturated fat: 4g, Trans fat 0g); Cholesterol: 120mg; Sodium: 790mg; Total Carbohydrate: 18g (Dietary fiber: 8g, Sugars: 8g); Protein: 54g. to Run Wild?
Registration is open for the ZooRun5K and ZooKidsDash taking place 7 a.m., Saturday, November 14, at Zoo Miami. Participants will receive a T-shirt, medal and free zoo admission for the day. Register at

Participants are encouraged to dress or accessorize like their favorite animal to win prizes at the costume contest. Proceeds from the run will benefit West Kendall Baptist Hospital and the Zoological Society of Florida.


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