Pork Chops with Carrots and Toasted Buckwheat

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.