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To elevate our seared pork chops, we’re topping them with carrots cooked with red wine vinegar, honey, and golden raisins— a nod to classic Italian agrodolce, or sweet-and-sour sauce.

Ethan Mick

with Spinach Rice

Seared Pork Chops & Carrot Agrodolce

Boneless, Center-Cut Pork Chops

Brown Rice

Carrots

Spinach

Honey

Red Wine Vinegar

Golden Raisins

Crushed Red Pepper Flakes

Ingredients

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the **honey** from the refrigerator to bring to room temperature. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the **spinach**. Peel the **carrots**; halve lengthwise, then cut crosswise into 1-inch pieces.

Prepare the ingredients:

Add the **rice** to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the **chopped spinach** and stir until wilted. Season with salt and pepper to taste.

Cook the rice:

**STOVE:** Pat the **pork** dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. **GRILL: **Pat the **pork** dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned pork 3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the pork:

To the pan of reserved fond (or in a medium pan), heat 2 teaspoons of olive oil on medium-high until hot. Add the **carrot pieces** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the **honey** (kneading the packet before opening), **vinegar **(carefully, as the liquid may splatter), **raisins**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste.

Make the carrot agrodolce:

Slice the **cooked pork** crosswise. Serve the **finished rice** topped with the sliced pork and **carrot agrodolce**. Enjoy!