pan seared pork chops with glazed carrots and potato pancakes

Breakfast

Pan Seared Pork Chops with Glazed Carrots and Potato Pancakes

Pan Seared Pork Chops with Glazed Carrots and Potato Pancakes features juicy, golden pork chops paired with sweet, tender glazed carrots and crispy, savory potato pancakes. A hearty, comforting meal packed with flavor and texture.

Ingredients

2 (1/2-inch) center cut pork chops
cajun spice mix, recipe follows
peanut or olive oil
2 carrots
fresh thyme
olive oil
salt and pepper
juice of 1 orange
2 yukon gold potatoes (julienned)
1/2 small onion (sliced thin)
1 egg
fresh thyme
salt and pepper
1 tablespoon all purpose flour
peanut oil
1/4 cup salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic powder
1/4 cup black pepper
2 tablespoons onion powder
2 tablespoons oregano
2 tablespoons thyme

Directions

Dredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown. Cut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425 degree oven for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.
Potato pancakes: In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 minutes.