Categories: Meals
Ingredients
- 3 Thyme Sprigs
- 12 oz. Carrot
- 2 Shallots
- 2 Garlic Cloves
- 2 Bone-in Pork Chops
- 2 oz. Baby Spinach
- ⅗ oz. Butter
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel, trim, and cut carrot into ½" slices art an angle. Peel and halve shallots. Cut into ½" rounds. Mince garlic. Stem two thyme sprigs and coarsely chop. Halve one sprig. Pat pork chops dry.
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Place carrot and shallots on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until carrots are tender, 15-18 minutes. Carefully add garlic and spinach to roasted vegetables. Toss to combine, then roast until spinach is wilted, 3-4 minutes. While vegetables roast, cook pork chops.
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Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear undisturbed until browned, 3-4 minutes. Flip chops, reduce heat to medium, and add butter. Top pork chops with thyme sprigs. Spoon melted butter over pork chops occasionally until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Careful! Pan and butter will be hot. If necessary, tilt pan slightly to pool liquid. Butter will brown as it cooks; if it starts to burn, reduce heat to medium-low. Remove pork chops to a plate, rest at least 3 minutes, then tent with foil. Reserve pan; no need to wipe clean.
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Return pan used to sear pork chops to high heat and add ¼ cup water. Bring to a boil and swirl pan until sauce thickens, 1-2 minutes. Remove from burner and stir in chopped thyme and accumulated juices from resting pork.
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Plate dish as pictured on front of card. Bon appétit!