Pork Chops with Mushroom Sauce

Peel the carrots and halve them if they're large. Put them in an ovenproof dish with a few knobs of butter, then season with salt and pepper.

Slide the dish into the middle of the oven and roast at 200 °C for about 15 minutes until tender. With 2 minutes to go, drizzle the honey over the top.

Clean the mushrooms and cut them into rough chunks. Finely chop the shallot, garlic, and chives.

Fry the mushrooms in a dry pan until they collapse and release their liquid. Once that liquid has evaporated, add the shallot and butter and cook until soft. Stir in the thyme and fry for another minute, then pour in the cream and let it reduce until it starts to thicken. Season with salt, pepper, and the chopped chives.

Sear the pork chops over medium-high heat in the oil for about 2 minutes per side. Add the butter, garlic, and thyme sprigs, then spoon the foaming butter over the chops. Put the lid on and let them finish on low heat for 5 minutes.