Place pine nuts on prepared baking sheet. Toast until lightly browned, 3-5 minutes.
Remove toasted pine nuts to a plate.
Reserve baking sheet; no need to replace foil.
While pine nuts toast, halve and peel onion. Slice halves into thin strips.
Peel, trim, and cut carrot into thin slices on an angle.
Stem and mince thyme.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Caramelize the Onions
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and onions to hot pan. Cook undisturbed 3 minutes.
Then, stir occasionally until onions are golden brown and tender, 5-7 minutes.
Transfer onion to a bowl and season with a pinch of salt and pepper.
While onions caramelize, sear pork chops.
Sear the Pork Chops
Place a large non-stick pan over medium-high heat and coat pan with cooking spray. Add pork chops to hot pan and sear undisturbed until browned, 2-4 minutes.
Transfer to baking sheet, seared side up.
Wipe pan clean and reserve.
Finish the Chops
Top each pork chop with a heaping ¼ cup caramelized onion. Spread onions evenly over chops, then top with cheese. Sprinkle with half the thyme (reserve remaining for carrots).
Roast until pork chops reach a minimum internal temperature of 145 degrees, 11-13 minutes.
While chops roast, cook carrots.
Make the Glazed Carrots
Return pan used to sear chops to medium-high heat. Add ¾ cup water, carrots, brown sugar, ½ tsp. salt, and remaining thyme to pan and bring to a simmer.
Cover, and shake pan occasionally until carrots are tender, 4-6 minutes.
Plate dish as pictured on front of card, garnishing carrots with pine nuts. Bon appétit!