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.
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.