Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real fermented mirin — sweet rice wine for glazes and teriyaki
Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Sweet rice wine — teriyaki, nimono, tamagoyaki
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real fermented mirin — sweet rice wine for glazes and teriyaki
Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Sweet rice wine — teriyaki, nimono, tamagoyaki
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
You're reading one of recipes available free. Full library with Gastronome.
Place carrots in a medium saucepan; cover with water. Place over high heat; bring to a boil. Reduce heat; simmer uncovered 6-7 minutes or until tender. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Meanwhile, sprinkle salt and freshly ground black pepper, both to taste, over pork chops. Add chops to preheated skillet, and cook them 4 minutes per side, or until barely pink in the center. Combine preserves and ginger; add to skillet with chops. Cook until preserves are bubbly and hot, turning chops once to coat with glaze. Reserve 2 tablespoons of the carrot cooking liquid. Drain carrots; return to same saucepan and toss with honey mustard. Add reserved cooking liquid and mix well; season with salt and freshly ground black pepper, both to taste. Serve carrots alongside chops.