Simple flavors that all work in tasty harmony? Yes, please! A tender bone-in pork chop gets a major flavor-boost with a crust of blue cheese crumbles, smoked almonds, and fresh chives. Along with honey-roasted carrots, this dish strikes a perfect balance for an easy weeknight meal that's a major flavor overachiever.
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 ¼ tsp. salt and a pinch of pepper.
Roast the Carrot
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, 25-30 minutes. While carrot roasts, make topping.
Prepare the Topping
Combine blue cheese, almonds, and half the chives (reserve remaining for garnish) in a mixing bowl.
Sear the Pork Chops
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.
Top the Pork 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, 5-7 minutes. Transfer chops to a plate and rest at least 5 minutes. Place a pork chop on a plate and serve carrot alongside. Garnish dish with remaining chives.