Honey-Habanero Pork Chops With Carrots

In this sweet-and-spicy skillet dinner, lean boneless pork chops and carrots are glossed in a simple yet impactful trio of honey, habanero chiles and lime. The combination of ingredients is classic throughout the Yucatán (Mexico) for a reason. Habanero chiles and honey are hot and sweet but they’re also upbeat, floral and fruity. Charring the chiles alongside the pork adds a hint of smokiness, while lime zest and juice add even more high notes. Eat on top of grits or brown rice. Pork chops are a great source of lean protein and the cook fast, making them perfect for weeknight meals. Carrots are a particularly good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. Plus, they’re low in calories. They also have several health benefits. They have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.

Makes: 4 servings
Time to cook: 25 minutes

Ingredients

· 4 thin (½-inch) boneless pork chops (about 1½ pounds total)

· 1½ teaspoons paprika

· Salt

· ¼ cup neutral oil, such as grapeseed

· 4 medium carrots, thinly sliced or 2 cups baby carrots

· 1 lime

· 2 habanero chiles, halved and seeded

· ¼ cup honey

· Chopped cilantro, for serving

Cooking Instructions

1. Pat the pork dry and season all over with the paprika and a big pinch of salt. Set aside.

2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add the carrots, season with salt and stir occasionally until crisp-tender and charred in spots, 3 to 5 minutes. Turn off the heat. Scrape the carrots onto a plate and zest the lime over the top. Cut the lime in half.

3. Heat the remaining 2 tablespoons oil in the skillet over medium-high. Add the pork and the chiles. Cook, pressing the meat with tongs to prevent buckling, until browned, 3 to 4 minutes. Flip and cook until firm to the touch, 1 to 3 minutes. Transfer the pork to the plate (leave the chiles in the skillet).

4. Reduce the heat to medium-low and add the honey and juice from half the lime. Stir constantly until thickened and dark like maple syrup,1 to 3 minutes. Turn off the heat, add the pork, carrots and any resting juices back to the skillet. Turn to coat in the glaze. Serve sprinkled with the cilantro.

Nutrition per serving
509 calories; 28 grams fat; 6 grams saturated fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 28 grams carbohydrates; 38 grams protein; 3 grams fiber; 715 milligrams sodium

Recipe by Ali Slagle, NY Times Cooking