Roasted carrots and pork with a tomatillo salsa!
Preheat oven to 400.
First, add four clean, chopped tomatillos to a bowl with 1/3 cup chopped cilantro, 1 chopped jalapeño, 1/4 chopped red onion, salt, pepper, and 1/4 cup walnut or olive oil. Chill for 30 minutes.
Add 1 tbsp olive oil to an oven proof skillet and heat over medium high. Add peeled chopped carrots to the skillet and cook for 10 minutes until starting to brown.
Add to oven and cook until tender and browned on the edges. Remove from pan and keep warm. Add pork to skillet over medium high heat and cook for 7 minutes per side and remove from heat once 140°. Rest for 5 minutes.
Plate it up by adding a pork chop to each plate + roasted carrots and spoon the salsa over all of it.