Pan-Seared Pork Loin Chops, Roasted Beets and Carrots with Thyme, and Sweet Mustard Sauce

Pan-Seared Pork Loin Chops, Roasted Beets and Carrots with Thyme, and Sweet Mustard Sauce

Pan-Seared Pork Loin Chops, Roasted Beets and Carrots with Thyme, and Sweet Mustard Sauce

Ingredients

  • Two 6 oz pork loin chops
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 10¬†tbsp olive oil (divided use)
  • 4 large carrots, peeled and diced into 1″ chunks
  • 3 beets,¬†peeled and diced into 1″ chunks
  • 2 tsp dried thyme
  • 1/4 cup raw honey
  • 2.5 tbsp dijon mustard
  • 1 tbsp vinegar
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

For the pork: drizzle chops with 2 tbsp olive oil, salt, pepper, garlic powder, and onion powder. Sear over medium heat with an additional 2 tbsp olive oil, 3-4 minutes per side.

For the veggies: Toss with 2 tbsp olive oil, salt, pepper, and dried thyme. Roast at 425F for 20-25 minutes.

For the sauce: stir together 4 tbsp olive oil, raw honey, dijon mustard, vinegar, lemon juice, salt, and pepper.

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