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

  By Stella and Daniel Antic  ,

April 24, 2017

  • Prep: 25 mins

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

Directions

1For 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.

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

3For the sauce: stir together 4 tbsp olive oil, raw honey, dijon mustard, vinegar, lemon juice, salt, and pepper.

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