PORK CHOPS WITH RADISHES AND SCALLIONS RECIPE | BON APPÉTIT
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites. cerise griotte recettes.
Provided by: The Durham, Durham, NC
Yield: 4 servings
|1 tablespoon aniseed or fennel seeds|
|4 1-inch-thick bone-in pork chops (about 4 pounds total), patted dry|
|Kosher salt, freshly ground pepper|
|1 teaspoon crushed red pepper flakes|
|3 tablespoons olive oil, divided; plus more for grill|
|1 tablespoon fresh lemon juice|
|1 teaspoon finely chopped rinsed salt-packed anchovy fillet|
|3 radishes, trimmed, thinly sliced on a mandoline|
|¼ cup parsley leaves with tender stems|
|2 bunches scallions, roots trimmed|
|A spice mill or mortar and pestle|
- 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.
- 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.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- 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.