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. This recipe was reader-requested from The Durham in Durham, NC.
Recipe information
Yield
4 servings
Ingredients
1
4
1
3
1
1
3
¼
2
Special Equipment
Preparation
Step 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.
Step 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 140°, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
Step 3
Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
Step 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.
Nutrition Per Serving
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Reviews (0)
Back to TopVery weird combination between the pork, radishes and green onions. The pork tastes similar to Italian sausage with the seasoning, the radishes need much more seasoning, but the scallions were great.
Anonymous
Austin, TX
7/18/2024