Honey-Habanero Pork Chops With Carrots

In this sweet-and-spicy skillet dinner, lean boneless pork chops and carrots are glossed in a simple yet impactful trio of honey, habanero chiles and lime. The combination of ingredients is classic throughout the Yucatán, like in cochinita pibil, for a reason. Habanero chiles and honey are hot and sweet, sure, but they’re also upbeat, floral and fruity. Charring the chiles alongside the pork adds a hint of smokiness, while lime zest and juice add even more high notes. Eat on top of grits or mashed potatoes.

Ingredients

• 4 thin (½-inch) boneless pork chops (about 1½ pounds total)
• 5.5 teaspoons paprika
• Salt
• 0.25 cup neutral oil, such as grapeseed
• 4 medium carrots, thinly sliced
• 1 lime
• 2 habanero chiles, halved and seeded
• 0.25 cup honey
• Chopped cilantro, for serving

Steps

1. Pat the pork dry and season all over with the paprika and a big pinch of salt. Set aside.
2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add the carrots, season with salt and stir occasionally until crisp-tender and charred in spots, 3 to 5 minutes. Turn off the heat. Scrape the carrots onto a plate and zest the lime over the top. Cut the lime in half.
3. Heat the remaining 2 tablespoons oil in the skillet over medium-high. Add the pork and the chiles. Cook, pressing the meat with tongs to prevent buckling, until browned, 3 to 4 minutes. Flip and cook until firm to the touch, 1 to 3 minutes. Transfer the pork to the plate (leave the chiles in the skillet).
4. Reduce the heat to medium-low and add the honey and juice from half the lime. Stir constantly until thickened and dark like maple syrup, 1 to 3 minutes. Turn off the heat, add the pork, carrots and any resting juices back to the skillet. Turn to coat in the glaze. Serve sprinkled with the cilantro.