Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

1. 1

   Preheat the oven to 350.

2. 2

   In a bowl, stir the lime juice, crushed red pepper and 1 teaspoon of salt until the salt dissolves.

3. 3

   Add the carrots and toss to coat.

4. 4

   Let stand for 20 minutes or up to 1 hour, tossing occasionally.

5. 5

   Meanwhile, season the pork with salt.

6. 6

   Spread the ground seaweed on wax paper and coat both sides of the chops with seaweed.

7. 7

   In a large ovenproof skillet, heat the oil.

8. 8

   Add the pork and cook over moderately high heat, turning once, until the seaweed crust is slightly darkened, about 6 minutes.

9. 9

   Transfer the chops to the oven and roast for 20 minutes, turning once or twice, until an instant-read thermometer inserted near the bone registers 145.

10. 10

    Transfer the chops to a cutting board and let rest for 10 minutes.

11. 11

    Cut the pork off the bone and slice the meat; transfer to plates.

12. 12

    Drain the carrots and mound alongside the pork.

13. 13

    Garnish with the cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.