Name: Pork Chops with Carrots and Toasted Buckwheat
Yield: 4 Servings
Ingredients: 1 orange; 1½ 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; ¾ 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; ¼ cup dill sprigs; Aleppo or Urfa pepper or crushed red pepper flakes

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Peden + Munk

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Recipe notes