Bone-In Pork Chop Over Farro

🥘 Ingredients

• balsamic glaze
  2 tbsp
• black pepper
  1 tsp
• bone-in pork chops
  2 pieces
• brussels sprouts
  12 oz
• butter
  1 tbsp
• carrots
  2 units
• chicken stock concentrate
  1 unit
• dried chorizo
  3 oz
• dried thyme
  ½ tsp
• farro
  8 oz
• salt
  1 tsp
• shallot
  1 unit
• vegetable oil
  2 tbsp
• water
  3 c

🍳 Cookware

• Preheat oven
• Wash and dry all produce
• Rinse
• small pot
• baking sheet
• large pan
• plate

1. 

   1

   bone-in pork chops dried chorizo brussels sprouts shallot balsamic glaze chicken stock concentrate farro dried thyme carrots vegetable oil butter salt black pepper water

   bone-in pork chops: 2 pieces, dried chorizo: 3 oz, brussels sprouts: 12 oz, shallot: 1 unit, balsamic glaze: 2 tbsp, chicken stock concentrate: 1 unit, farro: 8 oz, dried thyme: ½ tsp, carrots: 2 units, vegetable oil: 2 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 3 c
2. 

   2

   Preheat oven . Wash and dry all produce . Rinse and drain farro. In a small pot , combine farro, 2⅓ cups water, and half the chicken stock concentrate. Bring to a boil, reduce to a simmer, cover, and cook until al dente ⏱️ 30 minutes . Meanwhile, chop dried chorizo into small cubes.
3. 

   3

   Reserve 1 brussels sprout. Trim remaining sprouts, saving any loose leaves, and halve them through the stems. Peel carrots and slice diagonally. On a baking sheet , toss carrot slices, Brussels sprout halves, half the chorizo, and a generous drizzle of vegetable oil. Season with salt and black pepper. Roast until browned ⏱️ 20 minutes .
4. 

   4

   Snap leaves from the reserved Brussels sprout. Place remaining chorizo and a drizzle of oil in a large pan . Heat over medium-high heat and cook until crisp ⏱️ 6 minutes . Add the Brussels sprout leaves and season with pepper. Cook, tossing, until leaves are crisp ⏱️ 3 minutes . Remove from pan and set aside.
5. 

   5

   Halve, peel, and finely dice shallot. Add a drizzle of oil to the same pan and increase heat to medium-high. Pat bone-in pork chops dry with a paper towel. Season all over with ½ tsp dried thyme, salt, and pepper. Add to pan and cook until browned and desired doneness ⏱️ 5 minutes per side. Remove from pan and let rest on a plate .
6. 

   6

   Carefully pour off all but 1 tsp oil from the pan. Add shallot and cook until softened ⏱️ 1 minute . Stir in remaining chicken stock concentrate and ½ cup water. Bring to a boil, scraping brown bits from the bottom. Let bubble until reduced by half. Remove from heat. Stir in balsamic glaze, 1 tbsp butter, and any resting juices from the pork. Season to taste with salt and pepper.
7. 7

   Drain any excess water from farro and season with salt and pepper. Divide between plates and top with roasted Brussels sprouts and carrots. Place pork chops on top and drizzle with pan sauce. Garnish with crispy Brussels sprout leaves and chorizo.