Mustard Crusted Pork with Farro and Carrot Salad

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I stopped overthinking pork chops a while ago. The turning point was when I realized the problem wasn't the meat — it was how little I seasoned the crust. A good mustard coating with brown sugar and garlic does all the heavy lifting, and I've been making this version on repeat ever since.

It pairs beautifully with farro and roasted carrots because the earthiness grounds the dish without competing. I often double the carrots when they're in season; their natural sweetness plays nicely against the tangy crust. It's become a reliable go-to that doesn't demand much of my attention while it cooks.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 480

Ingredients Method Nutrition Notes

Ingredients

For the Pork:

4 bone-in pork loin chops about 1 inch thick, 6-7 oz each
3 tbsp whole-grain mustard
2 tbsp Dijon mustard
2 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
¼ tsp cayenne optional, for heat
2 tbsp olive oil

For the Farro:

1 cup farro
3 cups low-sodium chicken broth
2 tbsp butter
1 shallot finely diced
Salt and black pepper to taste

For the Carrot Salad:

6 medium carrots peeled and cut into matchsticks (about 4 oz)
2 tbsp olive oil
1 tsp honey
½ tsp lemon zest
1 tbsp fresh dill or parsley chopped
Pinch of flaky sea salt

Method

Prepare the farro: Rinse farro under cold water. Bring broth to a boil in a medium saucepan, add rinsed farro, reduce heat to low, cover and simmer for 20 minutes until tender but still chewy (al dente). Drain excess liquid if needed, stir in butter, season with salt and pepper, and set aside covered.
Make the carrot salad: Toss matchsticks with olive oil, honey, lemon zest, herbs, and flaky sea salt. Let sit for 10 minutes while you work on the pork. Taste and adjust seasoning if needed — carrots should be bright and slightly sweet.
Season the chops: Pat pork chops completely dry with paper towels (this is non-negotiable for a good crust). In a small bowl, combine both mustards, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne. Spread generously over all sides of each chop, pressing gently so it adheres. Let rest for 5 minutes.
Sear the chops: Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add chops without crowding (work in batches if needed). Sear undisturbed for 3-4 minutes per side until golden brown crust forms. Flip once — resist the urge to move them around.
Check doneness: For pork chops, you want an internal temperature of 140°F at the thickest part (they'll carry over a few degrees as they rest). Use an instant-read thermometer inserted into the side of the chop for accuracy. If chops are thicker than 1 inch and haven't reached temp after searing both sides, transfer to a 375°F oven for 4-6 minutes to finish cooking.
Rest and serve: Transfer chops to a plate, tent loosely with foil, and rest for 5 minutes (this keeps them juicy). Serve alongside the farro and carrot salad. Spoon any pan juices over the chops if desired.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 36gFat: 16gSaturated Fat: 4gCholesterol: 95mgSodium: 620mgPotassium: 780mgFiber: 5gSugar: 8gVitamin A: 320IUVitamin C: 45mgCalcium: 45mgIron: 3mg

Notes

The trick is letting the mustard sit on the chops for at least five minutes before searing — this gives the spices time to penetrate rather than just sitting on top. You'll notice the difference in flavor depth.

Substitutions:

Boneless pork chops work equally well — just reduce searing time by about a minute per side. For gluten-free, use tamari instead of soy-based products (though this recipe is naturally GF). Swap dill for tarragon if you want something more sophisticated.

Storage:

Leftover chops keep in the refrigerator for up to 4 days. Farro holds up well for 5 days refrigerated — reheat gently with a splash of broth or water to prevent drying out. The carrot salad is best within 2-3 days but actually tastes better on day two as flavors meld together.

Make-ahead:

You can spread the mustard mixture on chops and leave them in the fridge for up to 12 hours before cooking. Just let them sit at room temperature for 15 minutes before searing.

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