Pork Chops with Radishes and Charred Scallions
Pork Chops with Radishes and Charred Scallions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast 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°F, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.