Recipe courtesy of Cheryl Smith
Pan Seared Pork Chops with Glazed Carrots and Potato Pancakes
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 54
- Sodium
- 400
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
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
Directions
- 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.
- 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.