Bone-In Pork Chop Over Farro

🥘 Ingredients

• Brussels sprouts
  1 lb
• balsamic glaze
  4 tbsp
• bone-in pork chop
  40 oz
• butter
  2 tbsp
• carrots
  4 unit
• chicken stock concentrate
  2 unit
• dried chorizo
  4 oz
• dried thyme
  1 tsp
• farro
  1 c
• pepper
• shallot
  1 unit
• vegetable oil
  2.667 tbsp

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Rinse and drain farro . Add to a small pot with 2⅓ cups water and half of the chicken stock concentrate . Bring to boil, then reduce to a simmer. Cover and cook until al dente, about ⏱️ 30 minutes . Chop dried chorizo into small cubes.

   farro: 1 c, chicken stock concentrate: 2 unit, dried chorizo: 4 oz
2. 

   2

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

   Brussels sprouts: 1 lb, carrots: 4 unit, vegetable oil: 2.667 tbsp, pepper
3. 

   3

   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.
4. 

   4

   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 chop dry with a paper towel. Season all over with dried thyme (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.

   shallot: 1 unit, bone-in pork chop: 40 oz, dried thyme: 1 tsp
5. 

   5

   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 , butter , and any juices on plate from pork. Season to taste with salt and pepper; adjust consistency with a splash of water if needed.

   balsamic glaze: 4 tbsp, butter: 2 tbsp
6. 

   6

   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.