I can't believe it is butter! (Sorry, we're groaning at ourselves for that one.) But really, we can't believe this delicious compound butter, with tender roasted garlic and nutty pecorino, goes so well with a bone-in pork chop. We also can't believe those are carrots and peas underneath the ferociously delicious glaze of hot honey. All this comes together for a meal that, we believe, you'll thoroughly enjoy.
Halve garlic. Place garlic halves on a piece of foil and form a foil pouch around garlic.
Place directly on oven rack, opening side up, and roast until garlic is tender, 20-22 minutes.
While garlic roasts, prepare ingredients.
Prepare the Ingredients
Mince parsley, both stems and leaves.
Peel, trim, and cut carrot into ½" pieces.
Pat pork chops dry.
Make Butter and Sear Pork Chops
Combine butter, parsley, pecorino, roasted garlic, and a pinch of salt and pepper in a mixing bowl. Refrigerate until ready to plate.
Heat 1½ tsp. olive oil in a medium non-stick pan over medium-high heat. Place pork chops in hot pan and cook undisturbed until golden brown, 2-3 minutes.
Transfer pork chops to prepared baking sheet, seared side up.
Reserve pan; no need to wipe clean.
Finish the Pork Chops
Roast until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes.
While pork chops roast, cook vegetables.
Cook the Peas and Carrots
Return pan used to sear pork chops to medium heat.
Place carrot in hot pan and cook undisturbed until lightly charred, 4-5 minutes.
Add peas and honey to pan and stir occasionally until a glaze forms that coats vegetables, 3-4 minutes.
Season with half the red pepper flakes. Taste, and add remaining red pepper flakes if desired. Season with ¼ tsp. salt
Plate dish as pictured on front of card, garnishing pork chops with parsley-garlic butter. Bon appétit!