25-Min Crispy Pork & Roasted Carrots
Thick-cut pork chops seared until the edges crackle, served with roasted carrots and a quick apple-cider glaze. A weeknight roast dinner that actually happens in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 chops (about 1 lb total) pork chops, bone-in or boneless (1.5 inches thick)
- 3 medium carrots, halved lengthwise
- ½ cup apple cider or apple juice
- 1 tbsp whole grain mustard
- 2 sprigs fresh thyme (or dried)
- 1 tbsp butter
Instructions
- 1
Pat pork dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Toss carrots with oil, salt, and pepper on a sheet pan. Spread in a single layer.
- 3
Heat butter in a 12-inch skillet over medium-high until it foams. Sear pork 2 minutes per side without moving — edges should look opaque and crispy.
- 4
Add apple cider, mustard, and thyme to the skillet. Slide pork to the side and tilt to simmer the sauce, about 2 minutes.
- 5
While the sauce simmers, roast carrots at 450°F for 15 minutes until they blister and caramelize.
- 6
Transfer pork to plates alongside carrots. Pour the pan sauce over top and serve immediately.
Tools you’ll need
- 12-inch heavy-bottomed skillet
- sheet pan
- paper towels
- knife
- oven (preheated to 450°F)
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