These tender bone-in pork chops with spiced carrots and lemon-garlic yogurt will transform your weeknight dinner routine! And it’s such a quick meal you’ll barely have time to think about breaking a sweat, much less actually break one!
Usually we have to sacrifice something when it comes to a quick weeknight meal, but not so with this one. It’s healthy, balanced, flavorful, and it even has a sauce!
But truly, the best bit is that this approach to bone-in pork chops is one you can revisit time and time again for perfect pork chops in any recipe. 
Pork Chops with Spiced Carrots and Lemon-Garlic Yogurt Recipe
Pork Chops and Spiced Carrots with Lemon-Garlic Yogurt
Servings: 4 Servings
Ingredients
For The Lemon-Garlic Yogurt
- 1/2 cup plain greek yogurt
- 1 tsp olive oil
- 2 tbsp lemon juice
- 2 tbsp chicken stock
- ¼ tsp salt
- A few cracks black pepper
- 1 small clove garlic, grated
For The Spiced Carrots
- 2 lbs carrots, cut into sticks
- 4 tbsp olive oil
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/8 tsp cayenne
- ¼ tsp garlic powder
- 1/2 tsp salt
- 1/3 cup chopped or sliced almonds
- 1/2 cup golden raisins
- 1 tbsp honey
For The Pork Chops
- 4 bone-in pork chops, each about 1 inch thick
- cilantro leaves for serving
Instructions
- Heat the oven to 425F with the racks in the middle and lowest positions.
- Combine the yogurt, olive oil, lemon juice, chicken stock, salt, pepper, and garlic in a small bowl. Let sit at least 10 minutes before serving to allow the flavors to mingle.
- On a large rimmed baking sheet, toss the carrots with the olive oil and spices and spread in a single, even layer. Roast on the bottom rack for 25-30 minutes, stirring once halfway through roasting. During final 4 minutes of roasting, add the almonds and golden raisins to the sheet. Remove the sheet from the oven and drizzle with the honey. Leave the oven on at 425F for the pork chops.
- Meanwhile, heat a 14 inch cast iron skillet over high heat, until very hot. (No oil is needed if your pan is well seasoned! If you’re not sure, add 1 tbsp of high smoke point oil to the pan such as canola.) Pat the pork chops dry all over with paper towels as well as you can. Just before adding the chops to the hot pan, season each with ⅛ tsp salt and a few cracks of black pepper. Sear pork chops undisturbed (don’t move them!) about 3-4 minutes per side, then transfer the pan to the 425F oven on the middle rack and cook about 6 minutes more, or until the internal temperature reaches 145F.
- Transfer the pork chops to a cutting board and let rest 10 minutes before serving.
- To serve, spread the lemon yogurt on the plate and top with a pork chop. Add the carrots and sprinkle with cilantro.
