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Pan-Seared Pork Chops with Balsamic Glazed Carrots & Peas Recipe

Pan-Seared Pork Chops with Balsamic Glazed Carrots & Peas recipe


This is a yummy dinner with juicy pork chops and sweet veggies. The carrots and peas are cooked with a tasty balsamic glaze. It's a meal that will make your tummy happy!


4 boneless pork chops
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
2 cups baby carrots, halved lengthwise
2 cups frozen peas
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon unsalted butter


Pat the pork chops dry with paper towels and season both sides with salt, pepper, garlic powder, and dried thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and the halved baby carrots. Cook for about 5 minutes, stirring occasionally.
Add the frozen peas to the skillet with the carrots and cook for another 3 minutes.
Pour in the balsamic vinegar and honey. Stir to coat the vegetables and cook for an additional 2 minutes until the sauce thickens slightly.
Turn off the heat and stir in the butter until melted and the vegetables are well-coated with the glaze.
Serve the pork chops with the balsamic glazed carrots and peas on the side.

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