Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, thoroughly combine corn muffin mix, 1 cup water, half the green portions of green onions (reserve remaining for garnish), and half the cheese (reserve remaining for topping).

Divide batter evenly into four cups of prepared muffin tin. Top with remaining cheese.

Bake on middle rack in hot oven until muffin tops are lightly browned and start to crack, 14-17 minutes.

Carefully remove from oven.

While muffins bake, continue recipe.

Peel, trim, and cut carrot into 1/4" half-moons on an angle.

Pat pork chops dry and season both sides with blackening seasoning.

In a microwave-safe bowl, combine half the honey (reserve remaining for carrots) and mustard. Cover with a damp paper towel. Microwave until hot, 30-60 seconds.

Remove from microwave. Stir in butter until melted. Set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add carrots and white portions of green onions to hot pan and stir occasionally, 1 minute.

Add 1/4 cup water, onion salt, and a pinch of pepper. Reduce heat to medium and cover. Stir occasionally until tender, 6-8 minutes.

Uncover and add remaining honey. Stir occasionally until coated, 1-2 minutes.

Remove from burner.

While carrots cook, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Add pork chops to hot pan and cook until browned and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, topping pork chop with sauce and garnishing carrots with remaining green portions of green onions. Bon appétit!