This winter, the superb Chef Ashton Keefe is teaming up with us to bring you a series of dishes designed to keep you warm, cozy and delightfully full. (Hint: these would also go mighty well with wine.) Keep posted for more deliciously comfortable dishes from Ashton, and be sure to checkout her cookbook “Lemon & Salt: A Modern Girls’ Guide to Culinary Revelry.”… click here for more information.
Pork is the new white meat. I enjoy it loined, chopped or as bacon, duh! Here’s a winter warmer that calls for one pan and as little as five ingredients, (hint: you can omit the butter, garlic, shallots).
Seared Pork Chops with Radishes
Ingredients
Serves 2
2 ½ – ¾ inch thick rib pork chops
Fine sea salt
Pepper
1 tablespoons extra virgin olive oil
1 tablespoons unsalted butter
2-3 cloves garlic, minced
2-3 shallots, minced
1 dozen radishes, halved or quartered if large ¼ cup chicken stock
Arugula, side salad, optional
Directions:
Preheat oven to 400° F. Season pork with salt and pepper, pat dry with paper towel. In a large skillet heat olive oil over medium high heat, and sear pork chops, 3 minutes per side. Remove and place on a baking tray, bake for an additional 6 minutes, or until the internal temperature reaches 145° F. Set aside and tent with tin foil.
Meanwhile add butter to the pan and reduce heat to medium. Sauté garlic and shallots, until just fragrant, about 1 minute. Add radishes and allow them to sear, 2-3 minutes before shaking the pan or stirring. Add chicken broth and steam until just tender. Serve alongside pork.