Blue Cheese and Smoked Almond Pork Chop with honey-roasted carrots and chives

(from castro15’s recipe box)

Categories: Meals

Ingredients

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

Directions

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

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

  3. Place carrot on prepared baking sheet and toss with 1½ tsp. olive oil, honey, and ¼ tsp. salt. Spread into a single layer and roast until very tender and lightly charred, 20-25 minutes. While carrot roasts, make topping.

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

  5. Heat a medium oven-safe pan over medium-high heat. Add 1½ tsp. olive oil and pork chops to hot pan and cook on one side until well-browned, 3-6 minutes.

  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 a plate and rest at least 5 minutes.

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

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