- 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
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.