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Herb-Crusted Pork Chops with Honey-Glazed Carrots Recipe

Herb-Crusted Pork Chops with Honey-Glazed Carrots recipe


This is a yummy dinner with juicy pork chops and sweet carrots. The pork is cooked in a pan until it's just right. The carrots are cooked in the oven with honey that makes them taste like candy.


4 pork chops, bone-in
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
Salt to taste
Black pepper to taste
2 tablespoons olive oil
4 medium carrots, peeled and sliced
2 tablespoons honey
1 tablespoon butter
1/4 teaspoon ground cinnamon


Preheat your oven to 425°F (220°C) for the carrots.
Mix the dried thyme, rosemary, garlic powder, salt, and pepper in a small bowl.
Pat the pork chops dry with paper towels and rub the herb mixture onto both sides of each chop.
Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side until they have a nice crust.
Lower the heat to medium and continue to cook the pork chops, flipping occasionally, until they reach an internal temperature of 145°F (63°C), about 5-7 more minutes.
While the pork cooks, toss the sliced carrots with honey, butter, cinnamon, and a pinch of salt in a bowl.
Spread the carrots on a baking sheet and roast in the preheated oven until tender and slightly caramelized, about 20 minutes.
Serve the herb-crusted pork chops with the honey-glazed carrots on the side.

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