Hands-on Time: 15m
Total Time: 30m
1 1/2 pounds carrots, thinly sliced
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries, chopped
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, ¼ teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture.
3. Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.
Calories 512; Cholesterol 115mg; Sat Fat 6g; Sodium 670mg; Protein 44g; Carbohydrate 35g; Fiber 5g
Shared by: Amy Hollander, Frisco, TX
Recipe Source: realsimple.com