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.
Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Roast the Carrot Sticks
Place carrot sticks on prepared baking sheet and toss with 1 tsp. olive oil, honey, and ¼ tsp. salt. Massage oil and honey into carrots.
Spread into a single layer and roast in hot oven until very tender and lightly charred, 25-30 minutes.
While carrot roasts, make topping.
Prepare the Topping
Combine blue cheese, almonds, half the chives (reserve remaining for garnish), and ¼ tsp. salt in a mixing bowl. Set aside.
Sear the Pork Chops
Place a medium oven-safe pan over medium-high heat.
Add 1 tsp. olive oil and pork chops to hot pan and cook on one side until well-browned, 3-5 minutes.
Roast the Pork Chops
Flip pork chops, and spoon blue cheese-almond topping onto seared side. Place pan in oven and roast until cheese melts and pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Transfer chops to a plate and rest at least 5 minutes.
Plate dish as pictured on front of card, garnishing with remaining chives. Bon appétit!