Pan Seared Pork Chops with Glazed Carrots

This recipe was taken with very few changes from  I had just picked up fresh from the farm carrots with our CSA subscription and thought this would be a great way to get them on our plates.  As it turned out, the boys reacted hugely in favorof the herb covered pork chops.  Sure they liked the carrots, but the pork chops carried the day!


  •         4 pork chops, 1/2-inch thick, center cut
  •         2 teaspoon salt
  •         2 teaspoon paprika
  •         2 teaspoon onion powder
  •         2 teaspoon oregano
  •         2 teaspoon thyme
  •         1 1/2 teaspoon garlic powder
  •         1 teaspoon cayenne
  •         2 tablespoons vegetable oil
  •         4 carrots
  •         1 teaspoon thyme
  •         olive oil
  •         1 teaspoon salt
  •         1 teaspoon black pepper
  •         1/2 cup orange juice


  1.  Dredge the pork chops in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices. While they rest prepare your carrots as described in step 4.
  2. Preheat oven to 425°F.
  3. Heat oven safe frying pan over medium high heat with the oil. Place the chops into the heated pan and sear until golden brown (about 5 minutes each side). Remove from heat
  4. Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper.
  5. Add the carrots to the saute pan with the pork chops.
  6. Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
  7. Remove the chops from the pan onto serving plates.
  8. Leaving the carrots in the pan, deglaze the pan with the orange juice.
  9. Place carrots atop the chops and drizzle with glaze.

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