Pork Chops With Carrots And Toasted Buckwheat Recipes

PAN SEARED PORK CHOPS WITH GLAZED CARROTS

Pan Seared Pork Chops With Glazed Carrots image

These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 pork chops, 1/2-inch thick, center cut (or steaks)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (to taste)
2 tablespoons vegetable oil or 2 tablespoons peanut oil
2 carrots
1/2 teaspoon fresh thyme
olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 orange, juice of

Steps:

Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
Place carrots atop the chops and drizzle with glaze.

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