6 boneless pork chops, 3/4-inch thick
1 pound baby carrots, (3 cups)
1 cup apple cider, OR apple juice
3/4 teaspoon thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup light cream, OR half & half
1 tablespoon cornstarch
2 tablespoons horseradish
In a covered saucepan cook carrots in a small amount of boiling water about 12 minutes or until crisp-tender; drain.
Meanwhile, heat a large skillet over medium-high heat. Brush chops lightly with a little oil and brown 2 minutes on each side. Add apple cider, thyme, salt and pepper to skillet; cover tightly and cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Arrange chops and carrots on a serving platter; keep warm.
Combine cream and cornstarch. Stir cream mixture and horseradish into skillet. Cook over medium heat, stirring constantly, until the sauce thickens. Serve over the chops and carrots.