Pork Chops with Carrots and Toasted Buckwheat

Ingredients for Pork Chops with Carrots and Toasted Buckwheat

• 1 orange

• 675g carrots, scrubbed, halved lengthwise, cut into 2" pieces

• 1 garlic clove, finely grated

• 2 tablespoons olive oil, plus more

• Kosher salt

• 2 teaspoons fresh lime juice, plus more

• 180ml pearled buckwheat groats

• 1 tablespoon vegetable oil

• 2 1"-thick bone-in pork shoulder chops (about 8–275g each)

• 3 tablespoons unsalted butter, divided

• 1/4 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 tablespoons 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 teaspoons 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 centre, about 4 minutes per side. Add 1 tablespoon butter and spoon over chops, turning once, until medium-rare, about 1 minute more. Transfer to a cutting board and let rest 10 minutes.

Meanwhile, add cooled buckwheat and remaining 2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.