Pan-Seared Pork Chops with Honey-Glazed Carrots

Recipe updated May 2015

It doesn’t get much simpler than this fast, flavorful dinner with very few ingredients and quick cooking time—less than 20 minutes. Tender pork loin chops are flavorful on their own, but carrots cooked in a sweet, syrupy sauce are a delicious accompaniment for the meat.

Note: The carrots in this dish are not “baby” carrots. Those delicious tidbits are fresh, fully formed vegetables harvested early before they grow very long. And they’re the tastiest carrots you’ll ever crunch. “Baby-cut” or “small-cut” carrots are fully grown, peeled carrots that have been machine-cut into small, oblong pieces, sold in one- or two-pound bags at the supermarket. They can't compete with real baby carrots when it comes to raw taste, but they work fine for quick cooking with a flavorful glaze on top.

Baby-Cut Carrots

Serves 4

Ingredients

• 1 tbsp unsalted butter
• 1/2 lb small-cut carrots
• sea salt
• freshly ground black pepper
• 1/4 cup honey
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 4 8-oz bone-in pork loin chops, about 3/4-inch thick
• flour, for dredging
• chopped scallion tops, for garnish

Pork Loin Chops

Preparation

1. Heat a heavy (preferably cast-iron) skillet over medium-low heat and melt the butter.
2. Add the carrots and season with salt and pepper. Cover and cook slowly until the carrots are crisp-tender and begin to brown, 12-13 minutes.
3. Add the honey and vinegar and increase the heat to medium. Bring to a light simmer and cook uncovered until the carrots are just tender and the sauce has slightly thickened, 4-5 minutes.

Carrots Beginning to Cook

After 13 Minutes

Honey-Glazed Carrots

1. Meanwhile, heat a large skillet over medium-high heat and add the olive oil.
2. Dredge the pork chops in flour, shaking off excess. Season with salt and pepper.
3. Cook the chops until browned and just cooked through, 5-6 minutes per side, depending on thickness.

Chops Beginning to Cook

After Turning

Plate the chops and divide the honey-glazed carrots on top. Spoon extra glaze over all and garnish with chopped scallion tops. Serve right away.

Pan-Seared Pork Chops with Honey-Glazed Carrots