Succulent Pork Chops with Peas, Radishes, and Mint
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Celebrate with this delectable one-pan pork chops recipe, featuring a delightful combination of peas, radishes, and mint.
Ingredients:
- 4 garlic cloves, minced or finely grated (about 1 1/2 tablespoons)
- 2 1/4 teaspoons kosher salt, divided
- 2 teaspoons aromatic spice blend (such as baharat) or garam masala
- 1/4 teaspoon black pepper, plus more to taste
- 4 (1 1/4-inch-thick) bone-in, center-cut pork chops (about 340g each)
- 3 tablespoons unsalted butter, divided
- 1 large (40g) shallot, thinly sliced (about 1/2 cup)
- 2 cups fresh or unthawed frozen English peas (from 280g package)
- 1 cup thinly sliced radishes (about 115g)
- 60ml water
- Cooked couscous (optional)
- 60ml chopped fresh mint
- 60ml chopped fresh cilantro, flat-leaf parsley, or additional mint
- 5ml grated lemon zest (from 1 lemon)
- Flaky sea salt
Instructions:
- Preheat your oven to 200°C.
- In a small bowl, mix together the minced garlic, 2 teaspoons kosher salt, aromatic spice blend, and black pepper. Rub this flavorful mixture all over the pork chops and let them marinate for 10 minutes.
- In a large ovenproof skillet, melt 2 tablespoons of butter over medium-high heat. Add the marinated pork chops and sear them until they develop a dark golden brown crust on both sides, which should take about 4 to 5 minutes per side. Once seared, transfer the pork chops to a plate.
- Reduce the heat under the skillet to medium and add the remaining 1 tablespoon of butter. Stir in the thinly sliced shallot and cook until it turns lightly golden, typically around 2 to 3 minutes.
- Add the peas and radishes to the skillet, along with the remaining 1/4 teaspoon of salt and additional black pepper to taste. Stir to coat the vegetables with the delicious juices from the skillet. Pour in 60ml of water to help create a flavorful sauce, scraping up any browned bits from the bottom of the skillet using a wooden spoon.
- Carefully nestle the seared pork chops among the pea mixture in the skillet, and then transfer the entire skillet to the preheated oven.
- Roast the pork chops in the oven until a thermometer inserted into the thickest part of the meat registers 65°C, which should take approximately 10 to 15 minutes.
- Once done, remove the skillet from the oven and allow the pork chops to rest for 10 minutes. During this resting period, the internal temperature will continue to rise to 70°C.
- If desired, serve the pork chops with couscous, providing a delightful accompaniment to the dish. Sprinkle the dish evenly with chopped fresh mint, cilantro or parsley, and grated lemon zest for a burst of freshness. Garnish with flaky sea salt to add the finishing touch to this spring-inspired masterpiece.