Marinate boneless pork chop with mustard, salt and pepper. Roast purple carrots and golden beets with olive oil, salt and pepp. Pan sear the chop, move it to the vegetable roasting sheet pan the finish cooking. Throw butter and hazelnuts in the pork pan to toast and pick up flavorful bits. Take the vegetables and pork out of the oven, slice pork, plate and top with nuts and dill!