Pork Chops With Radishes And Charred Scallions

  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 140u0b0F, 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.

fennel seeds, pork chops, kosher salt, red pepper, olive oil, lemon juice, salt, radishes, parsley, bunches scallions, a spice mill

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-radishes-and-charred-scallions (may not work)

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