Pork Chops with Roasted Carrots and Oranges

By jlderbys

Ingredients

• 2 tsp Honey
• 1/2 tsp ground cumin
• 2 Tbsp Olive oil
• Kosher Salt and Pepper
• 1.5 Lb medium carrots, cut into 2 in pieces (halved lengthwise if large)
• 1 Navel orange cut into wedges
• 3 Scallions Thinly Sliced

Preparation

Step 1

1. Heat oven to 425of. In a small bowl, whisk together the honey, cumin, 1 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper.

2. On a rimmed baking sheet, toss the carrots, with the honey mixture and arrange in an even layer. Nestle the oranges among the carrots and toast until carrots are tender and beginning to turn golden brown, 20 to 25 min. toss with scallions and dill if using.

3 Heat the remaining Tbs oil in a large skillet over medium high heat. Season pork with 1/2 tsp each salt and pepper and cook until browned and nearly cooked through. 5-6 min per side. Serve with the carrots and roasted orange wedges for squeezing.