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

Name: Pan-Seared Pork Chops with Balsamic Glazed Carrots & Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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