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Defrost pork chops on a plate in fridge on morning of day you’d like to prepare them.
Preheat oven to 450 degrees.
Toss carrots with olive oil, sea salt and pepper and spread in a single layer on large cookie sheet or in a baking dish. Bake 10 minutes. Meanwhile, season pork chops with sea salt and pepper, then add chops to carrots in oven. After 4-5 minutes, flip chops. Continue to roast 7-10 minutes, until pork is cooked through or registers 150 degrees on meat thermometer.
While chops and carrots cook, sauté cider in a pan over medium heat and let it reduce by at least half. When carrots are tender, remove from oven and add to sauté pan with 1 tablespoon butter. Simmer a few minutes to allow carrots to absorb cider glaze. When chops are done, remove from oven and allow to rest. Serve pork chops with glazed carrots.