Honey-Habanero Pork Chops With Carrots
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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, like in cochinita pibil, for a reason Habanero chiles and honey are hot and sweet, sure, but they’re also upbeat, floral and fruity
Yield
4
Time
25 minutes
Ingredients
4 thin (½-inch) boneless pork chops (about 1½ pounds total)
1½ teaspoons paprika
Salt
1/4 cup neutral oil, such as grapeseed
4 medium carrots, thinly sliced
1 lime
2 habanero chiles, halved and seeded
1/4 cup honey
Chopped cilantro, for serving
Instructions
Step 1
Pat the pork dry and season all over with the paprika and a big pinch of salt. Set aside.
Step 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.
Step 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).
Step 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.
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