PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Categories Bon Appétit Pork Pork Chop Anise Radish Parsley Green Onion/Scallion Grill Grill/Barbecue Dinner Summer Anchovy Spring
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
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Amena Aktar
[email protected]I'm not a big fan of radishes, but they were surprisingly good in this dish. The pork chops were cooked perfectly.
Sumit Das
[email protected]Easy to make and delicious! I served it with mashed potatoes and green beans.
Madeline Martinez
[email protected]This was an amazing recipe! The pork chops were juicy and flavorful, and the radishes and scallions added a nice pop of color and flavor. I would definitely make this again.