Pork Chops w/ Cider Glaze

Ingredients:

• 6 (8oz ea) pork chops, 1-inch thick
• 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, quartered lengthwise
• 1 tablespoon butter
• 1 tablespoon fresh thyme, chopped

Instructions:

Using a mallet, gently pound each pork chop between two sheet of plastic wrap or wax paper until it is about 1/2-inch thick. Season with salt and pepper and lightly dredge in flour, shaking off any excess. In a large skillet, heat 2 tablespoons of oil over medium heat. Place 3 chops in the pan and cook until the edges turn golden brown, about 4 minutes. Turn over and cook the other side for 3 to 4 minutes. Transfer to a plate and cover loosely with foil. Repeat with the other 3 chops, adding the remaining oil.

Deglaze the pan by adding the juice, cider and 3/4 cup water, stirring any crystallized juices left clinging to the bottom with a wooden spoon. Bring to a boil, then add the carrots and let simmer until syrupy, about 12 to 13 minutes. Remove from the heat and swirl in the butter, then add the thyme. Season to taste with salt and pepper. Spoon the sauce over the chops and serve.