Blue Cheese, Smoked Almond, and Chive-Crusted Pork Chop with honey-roasted carrots (a little over 1 hour)

Last nights meal is brought to you by Home Chef.  This was by far one of the easiest Home Chef meals I have had to make, which was a nice change of pace for a meal.

NOTE: This meal only takes 40 – 50 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.  I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Clean their rooms.
  • Start working on homework and complete their 30 minutes of reading each day.
  • Place all school items that need to be reviewed on kitchen table.

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Ingredients:

42 oz. Carrots
2.25 oz. Smoked Almonds
18 Chives
6 Bone-in Pork Chops
1.5 oz. Honey
3 oz. Blue Cheese

Preheat oven to 425 degrees

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Prepare the Ingredients.  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.

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Roast the Carrots.  Place carrots on prepared baking sheet and toss with 2 Tbsp. olive oil, honey, and 1/2 tsp. salt.  Spread into a single layer and roast until very tender and lightly charred, 20 – 25 minutes.  While carrots roast, make topping.

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

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Sear the Pork Chops.  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.

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Top the Chops.  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 (I left my chops on the stove top and place a lid over the top of the pain).  Transfer chops to cutting board (or a plate) and rest at least 5 minutes.

 

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Plate the Dish.  Place a pork chop on a plate and serve carrots alongside.  Garnish carrots with remaining chives.

As I said earlier, this was a easy meal to make for something different for the family.  I’m not a fan of blue cheese, the pork chop helped cut out the flavor.  The almonds were different and made the family think they had a bone in their mouth, so you may have to override your brain with the almonds.  Other than that, the pork chops were great.  Enjoy!

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