Name: Roasted Radishes in Brown Butter with Buttermilk Pork Chops
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) buttermilk; 1 garlic clove, finely chopped; 4 bone-in pork chops, each about 1 inch (2.5 cm) thick; 1 tbsp (15 ml) olive oil; ⅓ cup (75 g) butter; 2 tbsp (30 ml) apple cider vinegar; 1 ¼ cups (175 g) small red pearl onions, unpeeled; ¾ lb (340 g) French radishes with tops, scrubbed clean (see note); 2 tbsp (30 ml) olive oil; 2 Cortland apples, cored and cut into half moons 1/8 inch (3 mm) thick; 3 tbsp sunflower seeds; 3 tbsp chives, cut into ¾-inch (2 cm) pieces

With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.

In a small pot of salted boiling water, cook the pearl onions for 3 minutes. Drain and rinse under cold water. Peel the onions.

On the baking sheet, combine the radishes, onions and oil. Season with salt and pepper. Bake for 6 minutes. Add the apple pieces and bake for another 4 minutes or until the radishes are al dente.

Transfer the radish mixture to a large bowl. Add the sunflower seeds, chives and brown butter. Season with salt and pepper. Mix well.

Meanwhile, drain the pork chops and discard the marinade.

In a large skillet over medium-high heat, brown the pork chops in the oil for 5 minutes on each side or until a thermometer inserted in the centre of the meat reads 145°F (63°C). Season with salt and pepper. Set aside on a plate for 5 minutes.

On a cutting board, slice the pork chops.

Divide the radish mixture and sliced pork chops among four plates. Drizzle the steak with brown butter, if desired.

Roasted Radishes in Brown Butter with Buttermilk Pork Chops

Categories

Ingredients

Pork

Brown Butter

Radishes

Preparation

Pork

Brown Butter

Radishes

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan