1

Adjust an oven rack to the middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

2

Peel the carrots, cut them into 3-inch sticks, and toss them on the sheet with half the oil, half the honey, a little salt, and a pinch of pepper.

3

Roast once the oven is hot, 20 to 22 minutes, tossing halfway, until tender and caramelized at the edges.

4

Thinly slice the green onions, keeping the whites and greens apart, and set the greens aside for serving.

5

Cut the cabbage into 0.5-inch ribbons, mince the garlic, and grate the ginger.

6

Stir most of the soy sauce and the remaining honey together in a small bowl for the glaze.

7

Pat the pork chops dry on a plate and season both sides with the garlic powder and the remaining salt and pepper.

8

When the carrots have 10 minutes left, heat the remaining oil in a 12-inch skillet over medium-high for 2 minutes until it shimmers.

9

Lay the chops in the skillet and sear undisturbed 4 minutes until deep golden underneath.

10

Flip and cook 3 to 4 minutes more until the center reads 145 F (63 C), pouring in the glaze for the last 30 seconds and turning to coat.

11

Move the chops to dinner plates and rest 3 minutes, leaving the sticky juices in the skillet.

12

Add the sesame oil, scallion whites, garlic, and ginger to the skillet and stir 30 seconds until fragrant.

13

Add the cabbage with the remaining soy sauce and toss 3 to 4 minutes until wilted but still crisp at the ribs, then splash in the vinegar.

14

Pile the cabbage and carrots beside the chops and scatter the green onion tops over everything.

Pan-Fried Pork Chops with Garlicky Napa Cabbage & Roasted Carrots

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