Honey–Worcestershire Glazed Pork with Thyme-Roasted Carrots, Fennel & Caramelized Onions
A balanced, restaurant-style pork dish built on controlled sweetness, quiet umami, and layered aromatics. The honey forms a lacquer. Worcestershire adds depth. Caramelized onions provide bass notes. Fennel lifts the finish so the plate never feels heavy.
Prep Time: 20 minutes | Cook Time: 30 minutes | Serve Size: 2 servings
Ingredients
2 thick-cut pork chops
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
4 large carrots, peeled and sliced into ½-inch rounds
1 small fennel bulb, thinly sliced (reserve fronds for garnish)
1 large yellow onion, thinly sliced
4 cloves garlic, smashed
1 tablespoon fresh thyme leaves
2 tablespoons grapeseed oil, divided
1½ tablespoons honey
2 teaspoons Worcestershire sauce
F&F House Blend (Salt Free)
Pantry substitute: garlic powder + onion powder + paprika + parsley + black pepper
Method
Place carrots and 2 smashed garlic cloves in a small pot. Cover with water and bring to a boil. Reduce to a simmer and cook 12–15 minutes until very tender. Drain, reserving the garlic. Mash carrots and garlic together until rustic but smooth. Season lightly with salt and set aside.
Heat 1 tablespoon grapeseed oil in a skillet over medium heat. Add sliced onions with a small pinch of salt. Cook slowly for 12–15 minutes, stirring occasionally, until deeply golden and soft. Remove from pan and reserve.
In the same pan, add additional oil if needed. Add sliced fennel and cook 4–5 minutes until slightly tender with light browning at the edges. Combine with the caramelized onions and set aside.
Season pork chops evenly with salt and black pepper. Increase heat to medium-high and add remaining oil. Sear pork for 5 minutes on the first side without moving to develop a proper crust.
Flip the pork chops. Add remaining smashed garlic cloves and thyme to the pan. Allow aromatics to infuse into the oil.
In a small bowl, combine honey and Worcestershire sauce until smooth.
Brush the tops of the pork chops generously with the honey mixture. Continue cooking 4–5 minutes, spooning pan juices over the pork as the glaze thickens and creates a glossy finish.
Remove pork and allow to rest for 3 minutes. Spoon carrot mash onto plates. Top with fennel and caramelized onion mixture. Place pork over the vegetables and drizzle with remaining pan glaze. Garnish with reserved fennel fronds.
Chef Notes
Caramelized onions require patience. True caramelization develops sweetness through slow moisture evaporation and natural sugar concentration. If they brown too quickly, reduce the heat.
Fennel is not meant to dominate. It functions as a structural balance, cutting through sweetness and richness.
Allowing the pork to rest ensures moisture redistribution and preserves the glaze’s integrity.
Did You Know?
Worcestershire sauce contains fermented anchovies, which provide natural glutamates — the compounds responsible for umami depth. Even in small amounts, it amplifies savory perception without tasting “fishy.”
Flavor Notes
This dish is built on controlled contrast. The carrot mash delivers soft sweetness and earthy warmth. The honey glaze creates a glossy, lightly sticky finish that clings to the pork. Worcestershire adds depth and subtle tang, preventing the sweetness from becoming dominant. Caramelized onions contribute deep, almost jam-like richness, while fennel introduces a gentle aromatic lift that keeps the entire plate balanced and refined.
Sweet, savory, aromatic, and structured — without excess.
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