Glazed Carrots: 2 carrots Fresh thyme Olive oil Salt and pepper Juice of 1 orange
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' for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.
Potato pancakes: 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