Pork Chops with Radishes and Charred Scallions
Succulent grilled pork chops seasoned with aromatic aniseed and red pepper flakes, served with charred scallions and a fresh radish-parsley salad. The dish combines rich, smoky flavors with bright, crisp vegetables.
Ingredients
- •1 tablespoon aniseed or fennel seeds
- •4 piece bone-in pork chops
- •1 to taste kosher salt and pepper
- •1 teaspoon crushed red pepper flakes
- •3 tablespoons olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon anchovy fillet
- •3 piece radishes
- •¼ cup parsley leaves
- •2 bunches scallions
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 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.
32 min
- 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°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
20 min
- 3.
Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
5 min
- 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.
5 min