Garlic-Paprika Pork Chops with Roasted Carrots and Scallion Rice

Make it

Instructions

1. 01

   Heat the oven and line the pan

   Set an oven rack in the center and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper; leave enough room to spread the vegetables and, later, the chops in a single layer. | Why: Lining the pan prevents sticking and makes it ready before any food goes onto it.

2. 02

   Prepare and start roasting the carrots

   Wash, peel, and cut 1 lb carrots into roughly ½-inch-thick diagonal pieces. On the lined baking sheet, toss with 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper. Spread in a single layer and roast at 425°F (220°C) for 15 minutes, until the edges begin to color. | Why: The carrots get a head start so they finish alongside the faster-cooking chops.

3. 03

   Start the rice

   While the vegetables roast, rinse 1 cup long-grain white rice in a fine-mesh sieve under cool running water until the water is mostly clear; drain well. Put it in a medium saucepan with 1¾ cups water and ¼ tsp kosher salt. Bring to a boil over medium-high heat, about 4–5 minutes. Stir once, cover, reduce to low, and simmer 15 minutes, until the liquid is absorbed. Turn off the heat and leave covered 10 minutes; it can rest while the chops finish. | Why: Rinsing keeps the grains separate, and the covered rest makes them fluffy.

4. 04

   Season the pork

   While the rice simmers and the lined baking sheet is in the oven, pat 1½ lb boneless pork chops (four chops, each about ¾ inch thick) dry with paper towels. On a clean plate, rub with 1 tbsp olive oil, then coat both sides with 1 tsp paprika, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper. Keep the seasoned chops on the plate until the vegetables have roasted for their first 15 minutes. Wash your hands after handling the raw meat. | Why: Drying helps the chops brown, and seasoning both sides gives each bite flavor.

5. 05

   Roast the chops alongside the carrots

   After the vegetables' 15-minute head start, carefully take out the lined baking sheet and turn the pieces with a clean spatula. Move them to the edges and set the seasoned chops in the center without overlapping. Return the sheet to the 425°F (220°C) oven and roast 14–18 minutes, until the vegetables are tender and browned and an instant-read thermometer inserted sideways into the thickest part of each chop reads at least 145°F (63°C). If a chop needs longer, check it again every 2 minutes. Transfer the chops to a clean plate and rest 3 minutes; leave the vegetables on the sheet. Do not reuse the raw-meat plate. | Why: The thermometer prevents overcooking, and a brief rest keeps the chops juicy.

6. 06

   Finish and serve

   While the chops rest, wash and thinly slice 2 scallions, and wash and cut 1 lemon into wedges. Uncover and fluff the cooked rice with a fork; fold in 1 tbsp unsalted butter and the sliced scallions. Squeeze one or two lemon wedges over the roasted vegetables, then divide the rice, vegetables, and rested chops among 4 plates. Serve with the remaining wedges. | Why: Butter softens the rice, while fresh scallions and lemon balance the roasted flavors.