HONEY-HABANERO PORK CHOPS WITH CARROTS
Here is a weeknight pork chop recipe from NYT Cooking. I just bought some chops from Costco, so it caught my eye.
Ingredients
4 thin (½-inch) boneless pork chops (about 1½ pounds total)
1½ teaspoons paprika
Salt
¼ cup neutral oil, such as grapeseed. (I prefer canola.)
4 medium carrots, thinly sliced
1 lime
2 Habanero chiles, halved and seeded
¼ cup honey (use hot honey for extra heat - my addition)
Chopped cilantro, for serving
Prep
Pat the pork dry and season all over with the paprika and a big pinch of salt. Set aside.
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add the carrots, season with salt and stir occasionally until crisp-tender and charred in spots, 3 to 5 minutes. Turn off the heat. Scrape the carrots onto a plate and zest the lime over the top. Cut the lime in half.
Heat the remaining 2 tablespoons oil in the skillet over medium-high. Add the pork and the chiles. Cook, pressing the meat with tongs to prevent buckling, until browned, 3 to 4 minutes. Flip and cook until firm to the touch, 1 to 3 minutes. Transfer the pork to the plate (leave the chiles in the skillet).
Reduce the heat to medium-low and add the honey and juice from half the lime. Stir constantly until thickened and dark like maple syrup, 1 to 3 minutes. Turn off the heat, add the pork, carrots and any resting juices back to the skillet. Turn to coat in the glaze. Serve sprinkled with the cilantro.