Pan-Seared Bone-in Pork Chops with Farro and Chorizo Brussels Sprouts

This dish is all about contrasts: tender, juicy pork chop meets crispy chorizo and caramelized Brussels sprouts, all resting on a bed of nutty farro. Every bite brings together rich, savory flavors with a touch of sweetness from balsamic glaze.

We love how the farro soaks up the pan sauce, while the roasted vegetables add texture and depth. It’s a complete meal that feels special enough for a weekend dinner but comes together in about 40 minutes.

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Ingredients

20 ounce Bone-in Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup FarroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 425°F. Rinse and drain farro. Add to a small pot with 2⅓ cups water and half the stock concentrate. Bring to a boil, then reduce to a simmer. Cover and cook until al dente, about 30 minutes. Chop chorizo into small cubes.
2. Reserve one Brussels sprout. Trim the rest of the sprouts, saving any loose leaves. Halve through stems. Peel carrots, then slice on a diagonal. Toss carrots, Brussels sprout halves, half the chorizo and a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast until browned, 20-25 minutes.
3. Snap leaves from the reserved Brussels sprout. Put remaining chorizo and a drizzle of oil in a large pan. Heat over medium-high heat. Cook until crisp, 5-7 minutes. Add the leaves (including those reserved in step 2). Season with pepper. Cook, tossing, until leaves are crisp, 2-3 minutes. Remove from pan and set aside.
4. Halve, peel and finely dice shallot. Add a drizzle of oil to the same pan and increase heat to medium-high. Pat pork chops dry with a paper towel. Season all over with ½ tsp thyme, 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.
5. Carefully pour off all but 1 tsp oil from pan. Add shallot and cook until softened, about 1 minute. Stir in remaining stock concentrate and ½ cup water. Bring to a boil and scrape brown bits from the bottom. Let bubble until reduced by half. Remove from heat. Stir in balsamic glaze, 1 TBSP butter and any juices from the plate with the pork. Season to taste with salt and pepper.
6. Drain any excess water from farro. Season with salt and pepper. Divide 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 chorizo.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or even brown rice. Adjust cooking time according to the grain’s package instructions.

What if I can't find dried chorizo?

You can use Spanish chorizo or even bacon as a substitute. Just dice and cook until crispy.

How do I know when the pork chops are done?

The pork chops are done when they reach an internal temperature of 145°F. Use a meat thermometer for accuracy.