Peel and cut carrots and sweet potatoes into 2" pieces. To a medium pot, add garlic, carrots, and sweet potatoes. Season with salt and cover with water. Bring to a boil over high. Cook until tender, 15 minutes. Drain well and transfer to a blender.

Meanwhile, in a 12" skillet, heat oil over medium-high. Season pork chops with salt and pepper. Sprinkle rosemary over both sides of pork chops. Cook pork chops until browned, 6 to 7 minutes. Flip and cook 3 to 4 minutes, until internal temperature reaches at least 145 degrees F. Transfer to a plate or cutting board to rest.

To blender with carrots, add milk and butter. Zest in half of orange and add 1 tablespoon orange juice. Season with salt and pepper. Puree until smooth, 2 to 3 minutes. Serve pork chops with carrot puree.

Tip: If you have an immersion blender, return carrots and sweet potatoes to the pot and mix puree right in the pot.

Source: Hannaford fresh Magazine, October November 2024