Seared Pork Chops and Carrot Agrodolce with Spinach Rice

 

I am a fan of meal box subscriptions and have quite a few.  This is a favorite recipe from Blue Apron.

2 center-cut boneless pork chops
1/2 cup brown rice
1 Tbsp honey
1 1/2 Tbsp golden raisins
2 large carrots
2 oz spinach
2 Tbsp red wine vinegar
1/4 tsp crushed red pepper flakes

Heat a small pot of salted water to boiling on high heat. 

Wash and dry the fresh produce.

Roughly chop the spinach.

Peel the carrots; halve lengthwise; then cut crosswise into 1" pieces.

Add the rice to the pot of boiling water and cook, uncovered 17 - 19 minutes, or until tender.

Drain thoroughly and return to the pot.

Add the chopped spinach and stir until wilted.  Season with salt and pepper to taste.

Pat the pork dry with paper towels.  Season with salt and pepper on both sides.

In a medium pan, heat 2 tsp of olive oil on medium-high heat until hot.  

Add seasoned pork and cook 4 - 6 minutes per side until browned and cooked through.  

Transfer to a cutting board.

Add 2 tsp olive oil to pan used for pork chops and heat to medium-high heat.

Add the carrot pieces in an even layer.  Cook, without stirring, 2 - 3 minutes, or until lightly browned.

Season with salt and pepper.  

Continue to cook, stirring occasionally; 3 - 4 minutes or until slightly softened. 

Add the honey, vinegar, raisins, and red pepper flakes.  Cook, stirring frequently, 30 seconds - 1 minute, or until coated.  Turn off the heat.

Slice the pork.

Serve the finished rice topped with the sliced pork and carrot agrodolce.