Skip to main content
Epicurious
Bon Appétit

Pork Chops with Radishes and Charred Scallions

4.4

(8)

Image may contain Food Dish Meal Plant Seasoning Produce and Vegetable
Photo by Alex Lau

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

Recipe information

  • Yield

    4 servings

Ingredients

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
1/4 cup parsley leaves with tender stems
2 bunches scallions, roots trimmed
A spice mill or mortar and pestle

Preparation

  1. 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°F, 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.

TagsFennelRoot VegetableVegetableAniseHerbs & SpicesPork ChopPorkMeatRadishScallionOnionAnchovyFishSeafoodMainDinnerKetoDairy FreeGluten FreeNut FreeGrillingSummerBon Appétit

See Related Recipes and Cooking Tips

Read More
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.