Psst… not feeling hungry? We know a sure-fire way to whet that appetite. Imagine the juiciest, most tender bone-in pork chop you can, the Platonic ideal of pork chops. Now, picture a combination of rich butter and herbaceous thyme melding with the pork juices, creating a savory flavor unique to itself. Feeling the rumbles yet? Final scene: You, armed with nothing more than a spoon and a desire, spooning the hot browned butter over the chop again and again, bringing more flavor with every move. Starving? Us, too. Better order this one quick.
Peel, trim, and cut carrot into ½" slices art an angle.
Peel and halve shallots. Cut into ½" rounds.
Stem two thyme sprigs and coarsely chop. Halve one sprig.
Pat pork chops dry.
Roast the Vegetables
Place carrot and shallots on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until carrots are tender, 15-18 minutes.
Carefully add garlic and spinach to roasted vegetables. Toss to combine, then roast until spinach is wilted, 3-4 minutes.
While vegetables roast, cook pork chops.
Cook the Pork Chops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear undisturbed until browned, 3-4 minutes.
Flip chops, reduce heat to medium, and add butter. Top pork chops with thyme sprigs. Spoon melted butter over pork chops occasionally until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Careful! Pan and butter will be hot. If necessary, tilt pan slightly to pool liquid. Butter will brown as it cooks; if it starts to burn, reduce heat to medium-low.
Remove pork chops to a plate, rest at least 3 minutes, then tent with foil. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear pork chops to high heat and add ¼ cup water. Bring to a boil and swirl pan until sauce thickens, 1-2 minutes.
Remove from burner and stir in chopped thyme and accumulated juices from resting pork.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!