HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBone In Pork Chop Over Farro
Bone-In Pork Chop Over Farro

Bone-In Pork Chop Over Farro

with Crispy Chorizo Brussels Sprouts and Balsamic Glaze

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This recipe is all about having it both ways. First, you’ve got pork in two of its tastiest forms: as a juicy, bone-in chop and as salty, crispy cubes of pancetta. Then there are the Brussels sprouts, with some roasted in the oven until they’re tender and crisp and others broken down into individual petals to create a delicate leafy garnish. The one thing that ties them all together, though, is the bed of nutty farro, which soaks up all the rich flavors happening above.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

20 ounce

Bone-in Pork Chops

2 ounce

Dried Chorizo


8 ounce

Brussels Sprouts

1 unit


2 tablespoon

Balsamic Glaze

1 unit

Chicken Stock Concentrate

½ cup



1 teaspoon

Dried Thyme

2 unit


Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon




Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4310 kJ
Calories1030 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate62 g
Sugar18 g
Dietary Fiber13 g
Protein61 g
Cholesterol170 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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 the stock concentrate. Bring to boil, then reduce to a simmer. Cover and cook until al dente, about 30 minutes. Chop chorizo into small cubes.


Reserve one Brussels sprout. Trim rest of 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.


Snap leaves from 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 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.


Halve, peel, and finely dice shallot. Add a drizzle of oil to same pan and increase heat to medium-high. Pat pork chops dry with a paper towel. Season all over with ½ tsp 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 plate.


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 on plate from pork. Season to taste with salt and pepper.


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.