- 30 min
Prepare the ingredients
Preheat the oven to 450F.
Bring a pot of salted water to a boil over high heat. Cut off the stem of the Brussels sprouts and then cut them in half lengthwise. Peel and mince the ginger and shallots.
Cook the farro
Add the farro to the boiling water and cook, uncovered, for 20 min or until tender. Juice the orange(s).
Roast the Brussels sprouts
Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with 1/2 of the olive oil, salt and pepper and toss to coat. Roast in a single layer for 14-16 min or until golden and tender.
Prepare the chutney
In a large nonstick pan, heat the vegetable oil over medium-high heat. Add the ginger and shallots, season with salt and pepper and cook for 1-2 min, stirring. Add 1/3 of the vinegar, the mustard seeds, and the orange juice. Cook for 2-4 min or until thickened, stirring constantly. Transfer to a bowl.
Finish the farro
Transfer the Brussels sprouts to the pot with the cooked farro. Add 2/3 of the vinegar and the remaining olive oil. Stir and season with salt and pepper.
Cook the pork chops
Pat pork chops dry with paper towel and season with salt and pepper. In the same pan used to make the chutney, cook the pork chops over medium-high heat for 4-5 min on each side or until browned and cooked through. Divide farro onto plates, top with pork chops and chutney.