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Pork Chops with Honey-Roasted Carrots

The secret to perfectly-cooked pork chops? A screaming-hot pan.

Serves 4
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
648 calories per serving


> 2 bunches carrots
> ½ cup olive oil
> ¼ cup honey
> 5 sprigs thyme
> 4 pork chops
> ½ (.75 oz) pkg fresh mint leaves


Preheat the oven to 400°F. Trim the green tops off the carrots, cut them in halves and arrange on a baking sheet. Drizzle with 3 tbsp olive oil and honey. Pull the leaves off the thyme sprigs and sprinkle on carrots. Season with salt and pepper and use tongs to fully coat. Set carrots in oven and roast for 20 min., turning halfway.
Meanwhile, set a large, heavy skillet or cast iron pan over high heat. Coat pork chops in remaining olive oil and season with salt and pepper. Working all four pork chops at the same time, set in the pan and cook over high heat for 10 min., flipping after 5. Use tongs to set the fatty edge of chop in the pan for the last 30 seconds. Set on a clean plate loosely covered with foil to rest. If you like your pork well done, you can finish it in the hot oven for 3–5 more min.
Remove carrots from the oven. Thinly slice the mint and sprinkle over the carrots. Serve honey carrots with pork.

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