Wash and dry all produce. Preheat oven to 425 degrees. Rinse and drain farro. Add to a small pot with 21/3 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 1/2 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 1/2 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.