- 1 orange
- 1 1/2 pounds carrots, scrubbed, halved lengthwise, cut into 2″ pieces
- 1 garlic clove, finely grated
- 2 tablespoons olive oil, plus more
- Kosher salt
- 2 teaspoons fresh lime juice, plus more
- 3/4 cup pearled buckwheat groats
- 1 tablespoon vegetable oil
- 2 1″-thick bone-in pork shoulder chops (about 8–10 ounces each)
- 3 tablespoons unsalted butter, divided
- 1/4 cup dill sprigs
- Aleppo or Urfa pepper or crushed red pepper flakes
- Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.
- Preheat oven to 450°. Toss carrots, garlic, and 2 tablespoons olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes. While carrots are still hot, add orange segments and juice and 2 teaspoons lime juice and toss to coat. Set aside.
- Meanwhile, cook buckwheat in a large saucepan of boiling salted water until tender but not falling apart, 10–15 minutes. Drain; rinse under cold water. Spread out on a baking sheet and let dry (key for achieving browned and crisped grains when cooked again).
- Heat vegetable oil in a large heavy skillet over high. Season pork with salt and cook until browned but still pink in the center, about 4 minutes per side. Add 1 tablespoon butter and spoon over chops, turning once, until medium-rare, about 1 minute more. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, add cooled buckwheat and remaining 2 tablespoons butter to skillet; season with salt. Cook, tossing often, until grains are toasted and some are crisp, about 5 minutes. Drain on paper towels. Slice pork; toss dill into buckwheat.
- Serve buckwheat and carrots with slices of pork, drizzled with lime juice and olive oil and sprinkled with Aleppo pepper.