Move over sweet potatoes! Carrots are equally as sweet and tasty. With some sweet chili aioli as a dipping sauce, you might find yourself using it for more than just the carrots.
2, 5 Oz. Boneless Pork Chops
2 oz. Mayonnaise
1 Tablespoon Sweet Chili Sauce
1 Tablespoon Smoked Paprika
1 Tablespoon Cumin
Salt and Pepper
Rimmed Sheet Pan
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Preheat oven to 425. While that heats up, prep the carrots by removing both ends. Cut into fry sized pieces and place on rimmed sheet pan. Drizzle with olive oil and toss to coat.
Season with half the smoked paprika, half the cumin, salt and pepper, toss to combine. Spread them out so none are touching and place in hot oven for 25 minutes, turning half way if needed.
While that cooks, make the aioli by combining the mayonnaise and sweet chili sauce together. Stir to combine and set aside until time to plate.
Preheat sauté pan over high heat with 1 tablespoon olive oil. While that heats up, season pork chops with salt and pepper. Once the oil starts to smoke, reduce heat to medium and add the pork chops. Cook for 2-3 minutes on each side over medium heat.
While the pork and carrots cook, make your salad.
To plate, stack half the carrot fries on a plate next to the pork chops and serve next to your salad and dipping sauce.