Pork Chops with Apple Cider Pan Sauce and Roasted Carrots

Name: Pork Chops with Apple Cider Pan Sauce and Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 thick-cut bone-in pork chops (about 1 inch thick); 3 large carrots, peeled and cut into batons; 2 tablespoons olive oil; 1 tablespoon butter; 1/2 cup homemade bone broth; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon fresh thyme leaves; 1 teaspoon smoked paprika; Salt and black pepper to taste

medium · Pork · 40 min · Serves 2

Thick pork chops with a crispy golden crust, a tangy-sweet apple cider pan sauce, and caramelized roasted carrots. A weeknight dinner that feels special.

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Ingredients

• 2 thick-cut bone-in pork chops (about 1 inch thick)
• 3 large carrots, peeled and cut into batons
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup homemade bone broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Method

1. Preheat oven to 425°F (220°C). Toss carrots with 1 tablespoon olive oil, salt, and pepper. Roast 22–25 minutes until golden. 2. Season pork chops with paprika, salt, and pepper on both sides. 3. Heat remaining olive oil in a skillet over high heat. Sear chops without moving 3–4 minutes until a deep crust forms. Flip and cook 3–4 more minutes (145°F internal). Remove and rest. 4. In the same pan, add broth, apple cider vinegar, thyme, and honey. Bring to a simmer, scraping up all the browned bits. 5. Simmer 3 minutes until slightly reduced. Swirl in butter. 6. Plate chops with roasted carrots and spoon the pan sauce generously over everything.