Cinder & Harvest Pork Chops
Seared Pork Chops, Roasted Carrots, Creamy Mash
My Cinder & Harvest Pork Chops bring together everything I love about comfort cooking: a deep sear, slow-roasted carrots glazed in their own sweetness, and a swirl of creamy mashed potatoes to catch every drop of pan sauce.
This plate is built on balance. A little smoke, a little sweetness, and a whole lot of warmth. The carrots carry the flavor of the season, the pork holds its crust like armor, and the mash ties it all together with buttery calm. It’s the kind of meal that doesn’t rush you; it invites you to linger, fork in hand, while the last bit of sauce fades into the plate.
You Will Need
For the Brine
4 cups cold water
3 tbsp kosher salt
For the Chops
4 bone-in pork chops (about 6 oz each, 1 inch thick)
Salt, to taste
1 tbsp all-purpose flour
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tbsp olive oil or neutral oil
For the Pan Sauce
¾ cup chicken stock
1 tbsp white cooking wine
1 tsp agave nectar
2 Tbsp butter
2 Tbsp chopped fresh parsley (plus more for garnish)
For the Roasted Carrots
1 lb carrots, peeled and sliced on the bias
1 tbsp olive oil
1 tbsp brown sugar
1 tsp garlic powder
1 tsp dried dill
1 tsp dried basil
1 tsp dried thyme
Salt and pepper, to taste
For the Buttery Parmesan Mash
2 lbs russet or Yukon gold potatoes, peeled and cubed
½ cup heavy cream (warm)
¼ cup unsalted butter
¼ cup grated parmesan cheese
½ tsp garlic powder
Salt and pepper to taste
The Process
1. Brine the Chops (Overnight):
Whisk salt into cold water until dissolved. Submerge pork chops fully, cover, and refrigerate overnight (or at least 6 hours). Before cooking, rinse lightly and pat dry.
2. Bring to Room Temp:
After brining, let the chops rest at room temperature for 20–30 minutes. Pat dry again and season lightly with salt.
3. Choose Your Pan:
You’ll need a skillet or sauté pan that’s deep enough to build the sauce in later, and one with a fitted lid to finish the chops gently once seared.
4. Season & Rub:
Mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. Rub evenly over both sides of each chop.
5. Sear:
Heat oil in the skillet over medium-high until shimmering. Lay the chops in and sear untouched for 2–3 minutes per side, until deeply golden. Lower heat to medium.
6. Cook Through:
Cover and continue cooking for another 6–10 minutes, flipping occasionally, until internal temperature reaches 145°F. Transfer chops to a plate and cover loosely with foil.
7. Build the Sauce:
Pour off excess fat, leaving about 1 Tbsp in the pan. Stir in chicken stock, white cooking wine, and agave, scraping up the browned bits. Simmer for 2–3 minutes, then whisk in butter until glossy.
8. Finish:
Return the chops to the skillet and spoon the sauce over them. Let it bubble slightly until it thickens, then garnish with parsley.
Harvest Side: Roasted Carrots
Toss sliced carrots with olive oil, brown sugar, garlic powder, dill, basil, thyme, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast at 400°F for 20–25 minutes, until caramelized and tender.
Buttery Parmesan Mash
Boil potatoes in salted water until fork-tender (12–15 minutes).
Drain and return to the pot over low heat to evaporate excess moisture.
Add butter, then mash until smooth. Slowly pour in warm heavy cream while stirring.
Mix in parmesan, garlic powder, salt, and pepper. Adjust to taste and keep warm until serving.
Notes & Tips
Use the right pan: Deep enough for sauce, with a lid to trap heat.
The brine matters: It’s the secret to tender, juicy chops that hold flavor from edge to bone.
Caramelization counts: Let those edges darken; don’t move your chops during the entire process, besides the flips.
Cast-iron wins: It keeps a steady heat for an even sear.
Sweet substitutes: Agave adds subtle warmth, but honey or brown sugar work beautifully if that’s what you have.
For the carrots: Brown sugar balances the herbs and helps them glaze under high heat. It also brings sweetness back to the plate. As for all the seasonings, you can opt for “Italian Seasoning” in lieu of the dill/basil/thyme. You’ll get a different variation, but still tasty!
For the mash: Warm your cream before adding, as it blends smoother and keeps the potatoes silky.
For brightness: A squeeze of lemon or drizzle of sauce before serving lifts everything.
Nutritional Facts:
Per (1) Serving ~ ¼ of the plate
Calories: ~640 kcal
Protein: 46 g
Total Fat: 33 g
Saturated Fat: 15 g
Cholesterol: 175 mg
Carbohydrates: 35 g
Dietary Fiber: 4 g
Total Sugars: 9 g
Sodium: ~890 mg
Calcium: 160 mg
Iron: 2 mg
Potassium: 950 mg
Brined, flame-seared, and butter-finished. Cinder & Harvest Pork Chops bring every element of comfort to the table, grounded in patience and built by fire. If you try this one at home, I’d love to know what you think, please drop a review!