---
title: Bone-In Pork Chop Over Farro
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bone-in-pork-chop-over-farro-58a70ddd4f78db2ad51b1545
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
tags: []
rating: 4.0
rating_count: 1300
source_chef: Recipe Development Team
nutrition:
  calories: 1030
  protein: 61
  fat: 51
  saturated fat: 15
  carbohydrates: 62
  sugar: 18
  fiber: 13
  cholesterol: 170
  sodium: 940
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Farro/bone-in-pork-chop-over-farro.avif"
---

Wash and dry all produce. Preheat oven to 425 degrees. Rinse and drain @farro{1%cup}. Add to a #small pot{} with 2⅓ cups water and half of the @chicken stock concentrate{2%unit}. Bring to boil, then reduce to a simmer. Cover and cook until al dente, about ~{30%minutes}. Chop @dried chorizo{4%oz} into small cubes.

Reserve one @Brussels sprouts{16%oz} from the bunch. Trim rest of sprouts, saving any loose leaves. Halve through stems. Peel @carrots{4%unit}, then slice on a diagonal. Toss carrots, Brussels sprout halves, remaining half of the chorizo, and a large drizzle of @vegetable oil{8%tsp} on a baking sheet. Season with salt and @pepper{}. Roast until browned and tender, ~{20-25%minutes}.

Snap leaves from the reserved Brussels sprout. Put the other half of the chorizo and a drizzle of oil in a #large pan{}. Heat over medium-high heat. Cook until crisp, ~{5-7%minutes}. Add leaves (including those reserved in step 2). Season with pepper. Cook, tossing occasionally, until leaves are crisp, ~{2-3%minutes}. Remove from pan and set aside.

Halve, peel, and finely dice @shallot{1%unit}. Add a drizzle of oil to the same pan and increase heat to medium-high. Pat @bone-in pork chop{40%oz} dry with a paper towel. Season all over with @dried thyme{1%tsp} (we sent more), salt, and pepper. Add to pan and cook until browned and cooked to desired doneness, ~{4-7%minutes} per side. Remove from pan and let rest on a plate.

Carefully pour off all but 1 tsp oil from pan. Add the remaining chicken stock concentrate and ½ cup water. Bring to a boil and scrape brown bits from the bottom. Let bubble until liquid has reduced by half. Remove from heat. Stir in @balsamic glaze{4%tbsp}, @butter{2%tbsp}, and any juices on plate from pork. Season to taste with salt and pepper; adjust consistency with a splash of water if needed.

Drain any excess water from the faro. Season with salt and pepper. Divide faro between plates, then top with roasted Brussels sprouts and carrots. Place pork chops on top and drizzle with pan sauce. Garnish with crispy Brussels sprouts leaves and remaining chorizo from the pan.