Pork Chops With Maple-Glazed Carrots
- 2 tablespoons olive oil
- 4 (10-ounce) pork chops
- Maldon sea salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 1/2 cup maple syrup
- 1 pound heirloom carrots, peeled and cut into 1/2-inch pieces
- 3 ounces fresh goat cheese, at room temperature
- 2 tablespoons toasted pistachios, roughly chopped
- 10 tarragon leaves, roughly chopped
Adapted from online.wsj.com
Set a grill to high heat and coat cleaned grates lightly with 1 tablespoon oil. Alternatively, set a heavy pan over high heat and slick it with oil. Rub chops with remaining oil and season with salt and pepper.
Once grill or pan is hot, lay in pork chops so bones lie over hottest point. Cook to medium-well, about 6 minutes per side. Remove chops from heat and let rest at least 5 minutes before serving.
Meanwhile, set a large, high-sided, lidded pan over medium-high heat. Once warm, add butter, 2 tablespoons water and maple syrup. When liquid in pan starts to boil, stir in carrots and season with salt and pepper. Cover pan, decrease heat to medium and cook carrots until just shy of al dente, about 3 minutes. Uncover pan, increase heat to medium-high and cook until carrots are al dente and glazed.
Remove carrots from pan, leaving excess liquid behind, and transfer them to a platter. Garnish carrots with dollops of goat cheese, pistachios and tarragon, and season with salt. To serve, divide pork chops and glazed carrots among four plates.