Blue Cheese, Smoked Almond, and Chive-Crusted Pork Chop with honey-roasted carrots

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 14 oz. Carrots
  • 3/4 oz. Smoked Almonds
  • 6 Chives
  • 2 Bone-in Pork Chops
  • 1/2 oz. Honey
  • 1 oz. Blue Cheese

Directions

  1. Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Peel carrots, trim, and cut into french-fry sized sticks. Coarsely chop smoked almonds. Mince chives. Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.

  3. Place carrots on prepared baking sheet and toss with 1 Tbsp. olive oil, honey, and ΒΌ tsp. salt. Spread into a single layer and roast until very tender and lightly charred, 20-25 minutes. While carrots roast, make topping.

  4. Combine blue cheese, almonds, and half the chives (reserve remaining for garnish) in a small bowl.

  5. Heat a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan and cook 3-6 minutes on one side, or until well-browned.

  6. Flip chops and spoon blue cheese-almond topping over seared side. Place pan in oven and roast until cheese melts and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes. Transfer chops to cutting board and rest at least 5 minutes.

  7. Place a pork chop on a plate and serve carrots alongside. Garnish carrots with remaining chives.

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