1
Combine all of the marinade ingredients in a blender until smooth. Cover the pork chops in the marinade and set in the fridge for 4 hours or up to overnight.
2
Preheat the oven to 400°F.
3
Heat a skillet over medium heat. When hot, add the bacon and cook until crisp, flipping once. Transfer on a paper towel-lined plate to cool, then crumble or roughly chop the bacon.
4
In a large stock pot, cover the potatoes with cold, salted water and bring to a simmer. Cook until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the pot; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash with a potato masher. Add the butter, whole milk, sour cream, cheddar and cooked bacon and adjust the seasoning to taste.
5
In a cold skillet, add the garlic and oil for the carrots. Increase the heat to medium and cook until the garlic is golden brown. Add the chipotle purée and honey and bring to a boil. Add the chicken stock and return to a boil. In a small bowl, combine the cornstarch with 1 tablespoon of the hot liquid and whisk the cornstarch slurry into the pot. Bring to a boil, then turn off the heat and stir in the butter, lime juice, salt and pepper.
6
On a baking sheet, toss the carrots with the chipotle-honey sauce and roast until caramelized, about 20 minutes.
7
For grill marks on your pork chops, heat a grill or grill pan over high-heat. Remove the chops from the marinade, discarding excess marinade, and grill for 2-3 minutes per side, until charred. Transfer to a baking sheet and finish cooking in the oven until the internal temperature reaches 150℉, 15-17 minutes.
8
Serve the pork chops alongside mashed potatoes and honey chipotle carrots.