Recipe courtesy of Cheryl Smith

Pan Seared Pork Chops with Glazed Carrots and Potato Pancakes

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
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2 (1/2-inch) center cut pork chops

Cajun Spice Mix, recipe follows

Peanut or olive oil

Glazed Carrots:

2 carrots

Fresh thyme

Olive oil

Salt and pepper

Juice of 1 orange

Potato pancakes:

2 Yukon Gold Potatoes (julienned)

1/2 small onion (sliced thin)

1 egg

Fresh thyme

Salt and pepper

1 tablespoon all purpose flour

Peanut oil

Cajun Spice Mix:

1/4 cup salt

1/4 cup cayenne

1/4 cup paprika

1/4 cup garlic powder

1/4 cup black pepper

2 tablespoons onion powder

2 tablespoons oregano

2 tablespoons thyme


  1. Dredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown. Cut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425 degree oven for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.
  2. Potato pancakes: In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 minutes.