Pork Chops with Carrots and Toasted Buckwheat

Name: Pork Chops with Carrots and Toasted Buckwheat
Yield: 4
Ingredients: 1 orange; 1 1/2 pound 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; 3/4 cup pearled buckwheat groats; 1 tablespoon vegetable oil; 2 1”-thick bone-in pork shoulder chops (about 8–10 oz. each); 3 tablespoons unsalted butter, divided; 1/4 cup dill sprigs; Aleppo or Urfa pepper or crushed red pepper flakes

Pork Chops with Carrots and Toasted Buckwheat was pinched from <a href="http://www.bonappetit.com/recipe/pork-chops-with-carrots-and-toasted-buckwheat" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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1 orange

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1 1/2 pound carrots, scrubbed, halved lengthwise, cut into 2” pieces

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1 garlic clove finely grated

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2 tablespoons olive oil, plus more

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Kosher salt

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2 teaspoons fresh lime juice, plus more

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3/4 cup pearled buckwheat groats

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1 tablespoon vegetable oil

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2 1”-thick bone-in pork shoulder chops (about 8–10 oz. each)

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3 tablespoons unsalted butter, divided

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1/4 cup dill sprigs

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Aleppo or Urfa pepper or crushed red pepper flakes

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