Italian Pork Chops with Garlic Bacon Carrots
These juicy pork chops are a showcase of Italian flavors, served with a side of tender, caramelized carrots infused with garlic and bacon. The pork chops are seasoned with rosemary, thyme, and fennel pollen, which give them a unique, earthy flavor. The carrots are slow-cooked with bacon, garlic, and a touch of honey, creating a sweet and savory side dish that perfectly complements the pork. This dish is simple yet sophisticated, and is sure to impress your guests with its bold flavors and elegant presentation.
Ingredients
- •4 pork chops, 1-inch thick
- •1 tbsp olive oil
- •1 tsp rosemary, chopped
- •1 tsp thyme, chopped
- •1 tsp fennel pollen
- •1 tsp salt
- •1/2 tsp black pepper
- •1 lb carrots, peeled and sliced
- •4 slices bacon, chopped
- •4 cloves garlic, minced
- •1 tbsp honey
- •Optional: chopped parsley for serving
Dietary Info
Instructions
- 1
Preheat the oven to 400°F. In a small bowl, mix together the rosemary, thyme, fennel pollen, salt, and black pepper. Rub the mixture all over the pork chops.
- 2
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and sear until browned, about 3 minutes per side. Transfer the skillet to the oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F.
- 3
While the pork chops are cooking, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 5 minutes. Add the carrots, garlic, and honey and cook until the carrots are tender, about 20 minutes.
- 4
Serve the pork chops hot with the garlic bacon carrots on the side, garnished with chopped parsley if desired.
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