PORK CHOPS WITH CIDER GLAZE

6 8-ounce pork chops, 1-inch thick
1/2 cup all-purpose flour
3 tablespoons olive oil
1/4 cup orange juice
1 1/4 cups apple cider
2 cups baby carrots quartered lengthwise
1 tablespoon butter
1 tablepsoon chopped fresh thyme

Using a mallet, gently pound each pork chop between two sheets of plastic wrap or wax paper until it is about 1/2 inch thick. Season with salt and pepper and lightly dredge into flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of oil over medium heat. Place 3 chops in the pan and cook until the edges turn golden brown, about 4 minutes. Transfer to a plate and cover loosely with foil. Repeat with the other 3 chops, adding the remaining oil.

To make the sauce: Deglaze the pan by adding the juice, cider, and 3/4 cup water, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching). Bring to a boil, add the carrots, and let simmer until syrupy, about 12 to 13 minutes. Remove from heat, swirl in the butter, and add the thyme. Season to taste with salt and pepper. Spoon the sauce over the chops and serve. (Note: A perfectly cooked pork chop will be moist and slightly rosy. This color is completely safe.)