I cook the chops medium-rare so they stay juicy; you can also use rib chops.
• Prep time: 10 minutes
• Cook time: 35 minutes
• Yield: Serves 4
• 1 orange
• 1 ½ pound carrots, scrubbed, halved lengthwise, cut into 2” pieces
• 1 garlic clove finely grated
• 2 tbsps olive oil
• Kosher salt
• 2 tsps fresh lime juice
• ¾ cup pearled buckwheat groats
• 1 tbsp vegetable oil
• 2 1”-thick bone-in pork shoulder chops (about 8–10 oz. each)
• 3 tbsps unsalted butter, divided
• ¼ cup dill sprigs
• Aleppo or Urfa pepper or crushed red pepper flakes
- Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.
- Preheat oven to 450°. Toss carrots, garlic, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes. While carrots are still hot, add orange segments and juice and 2 tsp. lime juice and toss to coat. Set aside.
- Meanwhile, cook buckwheat in a large saucepan of boiling salted water until tender but not falling apart, 10–15 minutes. Drain; rinse under cold water. Spread out on a baking sheet and let dry (key for achieving browned and crisped grains when cooked again).
- Heat vegetable oil in a large heavy skillet over high. Season pork with salt and cook until browned but still pink in the center, about 4 minutes per side. Add 1 Tbsp. butter and spoon over chops, turning once, 1 minute. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, add cooled buckwheat and remaining 2 Tbsp. butter to skillet; season with salt. Cook, tossing often, until grains are toasted and some are crisp, about 5 minutes. Drain on paper towels.
- Slice pork; toss dill into buckwheat. Serve buckwheat and carrots with slices of pork, drizzled with lime juice and olive oil and sprinkled with Aleppo pepper.
This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/pork-chops-with-carrots-and-toasted-buckwheat