Pan Seared Pork Chops with Glazed Carrots
Elevate your weeknight dinner routine with these succulent Pan Seared Pork Chops with Glazed Carrots—a mouthwatering recipe that balances savory and sweet flavors effortlessly. Perfectly seasoned bone-in pork chops are seared to golden perfection and basted with butter and fresh thyme for a rich, aromatic finish. Paired with tender carrots coated in a lusciously sticky glaze of brown sugar, honey, and warming cinnamon, this one-pan dish is as beautiful as it is delicious. With only 35 minutes from start to finish, this easy yet elegant meal is ideal for family dinners or impressing guests. Garnish with fresh parsley for a pop of color, and savor the satisfying harmony of these classic flavors.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 4 sprigs Fresh thyme
- 4 medium Carrots
- 2 tablespoons Brown sugar
- 1 tablespoon Honey
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Vegetable stock
- 2 tablespoons Fresh parsley
Instructions
Season the pork chops on both sides with salt, black pepper, and garlic powder.
Peel the carrots and slice them into evenly sized pieces, about 1/4-inch thickness.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the pork chops for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium, add 1 tablespoon of butter to the skillet, and toss in the fresh thyme sprigs. Spoon the melted butter and thyme over the pork chops as they rest off the heat.
In the same skillet or a separate pan, melt the remaining 1 tablespoon of butter over medium heat.
Add the carrots to the pan and sauté for 2-3 minutes until slightly softened.
Sprinkle the brown sugar, honey, and cinnamon over the carrots, stirring to coat evenly.
Pour in the vegetable stock and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened.
Return the pork chops to the skillet briefly to warm through, about 2 minutes.
Serve the pork chops alongside the glazed carrots, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3317 mg | 144% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 48.5 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3649 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
