Pork Chops with Radishes and Charred Spring onions

Ingredients for Pork Chops with Radishes and Charred Spring onions

• 1 tablespoon aniseed or fennel seeds

• 4 (1-inch-thick) bone-in pork chops (about 1.8kg total), patted dry

• Kosher salt, freshly ground pepper

• 1 teaspoon crushed red pepper flakes

• 45ml 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 spring onions, 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 60°C, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.

Meanwhile, whisk lemon juice, anchovy, and 2 tablespoons oil in a medium bowl to combine. Add radishes and parsley and toss to coat.

Toss spring onions on a rimmed baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill spring onions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer spring onions to a platter, set pork chops on top, and scatter radish salad over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.