Ingredients
- 2 thick pork chops (we used bone-in)
- 3 vegetable or peanut oil
- 2 tablespoons Cayenne pepper (adjust amount to taste)
- 2 tablespoons onion powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 3 teaspoons fresh thyme leaves, minced and divided
- salt and pepper
- 3-4 carrots, cut on the bias
- 1 tablespoon olive oil
- Juice from 1 navel orange
Recipe Description
Cayenne Seared Pork Chops with Orange-Glazed Carrots from Platter Talk – “Restaurant Quality.” What exactly does that mean, when someone anoints this proclamation upon a dish? I’ve heard it a couple of times but it’s something I won’t ever hear too often. Last evening, Scott gave this recipe this very endorsement and I have to acknowledge, he was spot on.
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