step 1
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high.
step 2
In a medium bowl, combine Shallot (1) with the Champagne Vinegar (1 Tbsp).
step 3
Add the Baby Beets (1 1/2 cups) to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the shallot-vinegar mixture. Toss to combine and season with Salt (to taste) and Ground Black Pepper (to taste).
step 4
While the beets cook, in a large pan (nonstick, if you have one), heat Olive Oil (2 tsp) on medium-high until hot. Add the Heirloom Carrots (1/2 bunch) to cook, stirring occasionally, 4 to 6 minutes, or until slightly browned and tender.
step 5
Add a third of the Butter (1 Tbsp) and Water (1/2 cup), season with Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring occasionally, 6 to 8 minutes, or until the water has evaporated and the carrots are thoroughly coated. Transfer to a bowl; set aside. Wipe out the pan.
step 6
Pat the Boneless, Center-Cut Pork Chops (2) dry with paper towels; season with Salt (to taste) and Ground Black Pepper (to taste) on both sides. In the same pan used to cook the carrots, heat Olive Oil (2 tsp) on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes on the first side.
step 7
Flip and cook 2 to 3 minutes.
step 8
Add the Fresh Thyme (1 bunch), Garlic (2 cloves), and remaining Butter (2 Tbsp) Cook, occasionally tipping the pan and spooning the butter over the pork, 1 to 2 minutes, or until cooked through.
step 9
Transfer to a plate, leaving any drippings (or fond) in the pan. Let the pork rest for at least 5 minutes. Remove and discard the garlic.
step 10
Add the carrots, Hazelnuts (2 Tbsp), and marinated beets to the pan of reserved fond. Cook on medium heat, stirring occasionally, for 1 to 2 minutes, or until thoroughly combined and warmed through; season with Salt (to taste) and Ground Black Pepper (to taste).
step 11
Remove from heat. Add Fresh Mint (1 bunch) to the pan, along with the Arugula (1 1/2 cups).
step 12
Slice the pork into half-inch pieces. Divide the salad, sliced pork and any juices from the pan between 2 dishes. Enjoy!
