- 6 8-ounce pork chops, 1 inch thick
- kosher salt and black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1/4 cup orange juice
- 1 1/4 cups apple cider
- 2 cups baby carrots (1/2 16-ounce package), quartered lengthwise
- 1 tablespoon butter
- 1 tablespoon chopped fresh thyme
- Using a mallet, gently pound each pork chop between two sheets of plastic wrap or wax paper until it is about ½ inch thick. Season with salt and pepper and lightly dredge in the flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Cook 3 chops until the edges turn golden brown, about 4 minutes.
- Turn the chops and cook the other side for 3 to 4 minutes. Transfer to a plate and cover loosely with foil. Repeat with the remaining chops and oil.
- Add the juice, cider, and ¾ cup water to the pan, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching).
- Bring to a boil, add the carrots, and simmer until syrupy, about 12 to 13 minutes.
- Remove from heat, swirl in the butter, and add the thyme. Season to taste with salt and pepper. Spoon the sauce over the chops and serve.