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1
Combine the spelt with 1 1/2 cups of water in a medium saucepan.
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2
Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes.
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3
Remove from the heat and let sit, covered, for 10 minutes.
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4
Let cool completely.
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5
(The spelt can be cooked up to 1 day ahead and refrigerated.)
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6
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
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7
Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes.
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8
Add the garlic and 1/2 teaspoon of the Cajun seasoning and cook, stirring, for 1 minute.
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9
Add the spelt, tomatoes, scallion greens, parsley and salt to taste.
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10
Cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes.
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11
Remove from the heat, transfer to a medium bowl and cover to keep warm.
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12
Wipe out the skillet.
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13
Sprinkle the pork chops all over with the remaining 1 teaspoon Cajun seasoning and 1 teaspoon salt.
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14
Heat the remaining 1 tablespoon oil in the empty skillet over medium-high heat.
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15
Nestle the pork chops in the skillet snuggly.
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16
Cook until nicely browned on both sides and an instant-read thermometer inserted into the center of each registers 140 degrees F, about 4 minutes per side.
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17
Divide the pork chops among four plates.
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18
Serve with the warm grain salad, and with wedges of lemon and hot sauce on the side if using.
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19
Per serving: Calories: 630; Fat: 33 g (Saturated: 9 g); Cholesterol: 165 mg; Sodium: 1,040 mg; Carbohydrate: 29 g; Fiber: 5 g; Protein: 56 g; Sugar: 5 g
