Directions
In a small bowl whisk together 3 tbsp olive oil, 1 1/2 tbsp apple cider vinegar, 1 tbsp better than everything bagel spice, and salt and pepper to taste.
In a large bowl add arugula salad, onion, and cherry tomatoes.
Pour dressing and toss.
Top with shaved parmesan cheese.
In 2qt. Saucepan whisk maple syrup, balsamic vinegar, mustard, garlic, beef bullion, 1 tbsp rosemary, and 1 tbsp thyme.
Whisk until the bullion is dissolved.
Bring mixture to a light boil over medium heat.
Cook until it reduces to half about 5 minutes.
Let cool and set aside for later.
Preheat oven to 400 degrees.
Do not peel carrots, clean with a vegetable brush.
Leave stems on, and cut carrots in half.
Place on a Nonstick Baking Sheet.
Brush carrots with olive oil, tossing them lightly to cover.
Drizzle and brush maple glaze on carrots.
Bake in the oven for 20 minutes or until carrots are soft enough to cut through with a fork.
Lightly rub chops on all sides with Montreal steak and chop seasoning.
Heat 10" Cast Iron Frypan over medium heat and add 1 tbsp. olive oil.
Place pork chops on the thin side to render fat.
Sear pork chop on each side 2-3 minutes.
Drizzle with glaze when you flip.
Pull off the stove, drizzle pork with glaze.
Season with fresh rosemary and fresh thyme.
Place pan into the oven at 400 degrees.
Cook until internal temperature reaches 145 degrees (roughly 10-15 minutes).
Plate pork and carrots.
Drizzle with remaining glaze.
Add the salad to the side.
Ingredients
Directions
In a small bowl whisk together 3 tbsp olive oil, 1 1/2 tbsp apple cider vinegar, 1 tbsp better than everything bagel spice, and salt and pepper to taste.
In a large bowl add arugula salad, onion, and cherry tomatoes.
Pour dressing and toss.
Top with shaved parmesan cheese.
In 2qt. Saucepan whisk maple syrup, balsamic vinegar, mustard, garlic, beef bullion, 1 tbsp rosemary, and 1 tbsp thyme.
Whisk until the bullion is dissolved.
Bring mixture to a light boil over medium heat.
Cook until it reduces to half about 5 minutes.
Let cool and set aside for later.
Preheat oven to 400 degrees.
Do not peel carrots, clean with a vegetable brush.
Leave stems on, and cut carrots in half.
Place on a Nonstick Baking Sheet.
Brush carrots with olive oil, tossing them lightly to cover.
Drizzle and brush maple glaze on carrots.
Bake in the oven for 20 minutes or until carrots are soft enough to cut through with a fork.
Lightly rub chops on all sides with Montreal steak and chop seasoning.
Heat 10" Cast Iron Frypan over medium heat and add 1 tbsp. olive oil.
Place pork chops on the thin side to render fat.
Sear pork chop on each side 2-3 minutes.
Drizzle with glaze when you flip.
Pull off the stove, drizzle pork with glaze.
Season with fresh rosemary and fresh thyme.
Place pan into the oven at 400 degrees.
Cook until internal temperature reaches 145 degrees (roughly 10-15 minutes).
Plate pork and carrots.
Drizzle with remaining glaze.
Add the salad to the side.
