Directions

1. In a covered saucepan cook carrots in a small amount of boiling water about 12 minutes or until crisp-tender; drain.
2. 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.
3. 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.