Pork Chops with Carrots and Toasted Buckwheat

Name: Pork Chops with Carrots and Toasted Buckwheat
Yield: 4 servings
Ingredients: 1 orange; 1 1/2 pounds 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 ounces each); 3 tablespoons unsalted butter, divided; 1/4 cup dill sprigs; Aleppo or Urfa pepper or crushed red pepper flakes

By Sara Kramer

December 28, 2014

Image may contain Plant Food Dish and Meal

Pork Chops with Carrots and Toasted BuckwheatPeden & Munk

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

Recipe notes

See Related Recipes and Cooking Tips

6 Recipes for Gorgeous Days and Cooler Nights
We're on the cusp of #sweaterweather. You know how to dress—here's what to cook.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Recipe notes

6 Recipes for Gorgeous Days and Cooler Nights