Preheat oven to 425F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1/2 inch thick pieces. Halve, peel, and finely chop shallot.

Toss broccoli and carrots on a baking sheet with a large drizzle of oil, half the garlic powder, as much chipotle powder as you like (we used 1/4 tsp, 1/2 tsp for 4 servings), salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.

While vegetables are cooking, pat pork chops dry with paper towels and season all over with half of the cuban spice blend. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork chops; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly.  Turn off heat; transfer pork to a plate. Wipe out pan and remove from heat.

Keeping same pan off heat, add a drizzle of oil and shallots; cook, until lightly browned, 1-2 minutes.TIP: The residual heat from the pan should thicken sauce by itself; if not, briefly return pan to medium-low heat to thicken. Add 1/4 cup water (1/3 cup for 4 servings), chicken stock concentrate and cream cheese. Cook, whisking continuously, until sauce has thickened, 2-3 minutes. Once sauce has thickened, stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper if desired.

Slice pork crosswise.Divide roasted vegetables and pork between plates. Top pork with sauce and squeeze desired amount of lime juice on roasted vegetables.

Serve.