Bone-In Rib Eye Steak with Oven Roasted Carrots
Ingredients
- 6 carrots 6 carrots
- 2.5 tbsps olive oil 2 tablespoons½ teaspoon olive oil
- 0.5 tsp ground pepper ½ teaspoon freshly ground pepper
- thyme fresh thyme leaves
- 6 ounces pork chops 4 6-ounces pork chops
Instructions
- In a large frying pan sprinkle a fairly good amount of salt all around the bottom of it. Place the pan over high heat and let it get hot.
- Meanwhile dry the pork chops as much as possible and sprinkle pepper if so desired. When the pan is nice and hot, add the steak and seared for a couple of minutes on each side. It should form a nice golden crust.
- Lower the heat to medium-high and cook to desire doneness.
OVEN ROASTED CARROTS
- Preheat oven and 375 degrees.
- Slice the carrots diagonally into ½ inch thick slices. The carrots will shrink when cooking, so make the slices a bit big.
- Toss them in a bowl with the olive oil, thyme, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. The key is a very high oven temperature, so it will sear the outside and keep the inside moist.
Nutrition
Calories: 725kcal | Carbohydrates: 35g | Protein: 40g | Fat: 47g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 335mg | Potassium: 1805mg | Fiber: 10g | Sugar: 17g | Vitamin A: 61145IU | Vitamin C: 21.6mg | Calcium: 133mg | Iron: 2.1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.