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Pork Chops with Carrots and Toasted Buckwheat

['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.

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