Pork Chops With Radishes And Charred Scallions

Name: Pork Chops With Radishes And Charred Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon aniseed or fennel seeds; 4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry; Kosher salt, freshly ground pepper; 1 teaspoon crushed red pepper flakes; 3 tablespoons olive oil, divided; plus more for grill; 1 tablespoon fresh lemon juice; 1 teaspoon finely chopped rinsed salt-packed anchovy fillet; 3 radishes, trimmed, thinly sliced on a mandoline; 1/4 cup parsley leaves with tender stems; 2 bunches scallions, roots trimmed; A spice mill or mortar and pestle

Servings: persons

1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
Kosher salt, freshly ground pepper
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided; plus more for grill
1 tablespoon fresh lemon juice
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 cup parsley leaves with tender stems
2 bunches scallions, roots trimmed
A spice mill or mortar and pestle

1
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.
2
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 140u00b0F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
3
Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
4
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.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon aniseed or fennel seeds, 4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry, Kosher salt, freshly ground pepper, 1 teaspoon crushed red pepper flakes, and more.

Yes, Pork Chops With Radishes And Charred Scallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!