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Pork with Tangy Lime Sauce and Savory Carrots

Juicy, golden-grilled pork chops meet a zesty lime sauce packed with fresh ginger, cilantro, and shallots, because plain pork chops deserve a little excitement, too. Throw in sweet, spicy roasted carrots with a creamy lime dressing, and you've got a restaurant-worthy dinner without the ridiculous restaurant effort.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 tablespoons fish sauce
  • 2 tablespoons freshly grated ginger
  • ¼ cup thinly sliced shallots
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons brown sugar
  • ¼ cup freshly squeezed lime juice
  • 1 pound carrots halved lengthwise
  • 1 tablespoon canola oil for the carrots
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon brown sugar for the carrots
  • 2 tablespoons reduced-fat mayonnaise
  • 4 boneless pork chops about 5 ounces each
  • 1 tablespoon canola oil for the pork
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Prepare the Tangy Lime Sauce: In a large mixing bowl, combine the fish sauce, freshly grated ginger, thinly sliced shallots, chopped cilantro, and brown sugar. Add the freshly squeezed lime juice and stir thoroughly until the sugar dissolves and the ingredients are evenly combined. Set the sauce aside for the carrots and pork.
  • Prepare the Carrots: Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Wash and trim the carrots, then slice them in half lengthwise. Arrange the carrots in a single layer on the prepared baking sheet, with their cut sides facing up.
  • Make the Sweet and Spicy Carrot Glaze: In a small mixing bowl, combine 1 tablespoon of canola oil, the crushed red pepper flakes, and 1 tablespoon of brown sugar. Stir until the sugar and spices are evenly mixed with the oil.
  • Coat the Carrots: Spoon the sweet and spicy glaze over the carrots. Use your hands or kitchen tongs to turn the carrots, making sure every piece is evenly coated with the mixture.
  • Roast the Carrots: Place the baking sheet in the preheated oven and roast for 20–25 minutes, or until the carrots are fork-tender and lightly caramelized around the edges. Turn the carrots halfway through cooking for even browning.
  • Make the Creamy Lime Dressing: While the carrots roast, transfer 2 tablespoons of the prepared tangy lime sauce into a clean small mixing bowl. Add the reduced-fat mayonnaise and stir until smooth and creamy. Keep the remaining lime sauce separate for the pork and serving.
  • Dress the Roasted Carrots: Remove the carrots from the oven once they are tender and golden around the edges. While they are still warm, spoon the creamy lime dressing over the carrots, distributing it evenly across the baking sheet.
  • Toss the Carrots: Using kitchen tongs, gently turn the roasted carrots until they are evenly coated with the creamy dressing and the flavorful juices from the baking sheet. Keep the carrots covered loosely with aluminum foil to retain their warmth while preparing the pork.
  • Prepare the Pork Chops: Arrange the boneless pork chops on a clean plate or cutting board. Drizzle 1 tablespoon of canola oil over the pork, then rub it evenly over both sides of each chop.
  • Season the Pork: Sprinkle the kosher salt and freshly ground black pepper evenly over both sides of the pork chops. Gently press the seasonings onto the meat so they stick during cooking.
  • Grill the Pork Chops: Place a grill pan over medium-high heat and allow it to become hot. Carefully arrange the seasoned pork chops in the pan, leaving a little space between them. Cook for approximately 4–5 minutes on the first side, until golden-brown grill marks develop.
  • Flip the Pork Chops: Use kitchen tongs to turn the pork chops over. Continue cooking for approximately 4–5 minutes on the second side, adjusting the time depending on the thickness of the meat.
  • Brush with Tangy Lime Sauce: Transfer about 2 tablespoons of the remaining tangy lime sauce into a separate small bowl. During the final 1–2 minutes of cooking, use a pastry brush to coat the pork chops with the sauce. Continue cooking until the thickest part of each pork chop reaches an internal temperature of 145°F. Discard any sauce left in the brushing bowl.
  • Rest the Pork Chops: Remove the pork chops from the grill pan and transfer them to a clean plate. Allow them to rest for 3 minutes so the juices can settle and the meat stays tender.
  • Plate and Serve: Arrange the grilled pork chops on a serving platter alongside the creamy roasted carrots. Spoon a little of the untouched tangy lime sauce over the pork, or serve it on the side for extra flavor. Serve warm and enjoy the combination of savory pork, bright citrus, and sweet, spicy carrots.