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Spiced Pork Chops

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Spiced Pork Chops

Spiced pork chops with buttery peas, radishes, and mint, a hearty and versatile spring-inspired dish that's perfect year-round.

Prep

20 min

Cook

30 min

Total

50 min

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Ingredients

Serves14

Spiced Pork Chops

  • 14 count Garlic cloves (minced or finely grated)
  • 8.75 tsp Kosher salt (divided)
  • 7 tsp aromatic spice blend (such as baharat or garam masala)
  • 2.625 tsp Freshly ground black pepper (plus more to taste)
  • 14 count center-cut bone-in pork chops (1½-inch thick, about ¾ pound each)
  • 10.5 tbsp Unsalted butter (divided)
  • 3.5 count shallot (thinly sliced)
  • 7 cup peas (fresh or frozen, no need to thaw)
  • 3.5 cup radishes (thinly sliced)
  • 3.5 tsp lemon zest (grated)
  • 0.875 cup fresh mint (chopped)
  • 0.875 cup fresh cilantro (chopped (or use more mint or parsley))
  • 3.5 serving flaky sea salt (for sprinkling)
Servings: 14−+
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Cooking Instructions

  1. 1

    Preheat the Oven

    Heat the oven to 400°F.
  2. 2

    Season the Pork Chops

    In a small bowl, combine the garlic, 2 teaspoons of kosher salt, the spice blend, and black pepper. Rub the mixture all over the pork chops and set aside while you prepare the other ingredients.
    Tip: Let the seasoned pork chops sit for 10-15 minutes before searing to allow the spices to penetrate and deepen the flavor.
  3. 3

    Sear the Pork Chops

    In a large ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pork and sear, without moving, until dark golden, 4 to 5 minutes per side. Transfer to a plate.
    Cleanup: Use a skillet with a nonstick or well-seasoned surface to minimize sticking and make cleanup easier.
  4. 4

    Cook the Vegetables

    Reduce the heat to medium and add the remaining 1 tablespoon butter to the skillet, then stir in the shallot and cook until lightly golden, 2 to 3 minutes. Add the peas, radishes, remaining ½ teaspoon kosher salt, and a little more pepper, stirring everything to coat with the pan juices. Stir in ¼ cup water, scraping up any browned bits from the bottom of the skillet.
    Tip: Scraping up browned bits (fond) adds a rich depth of flavor to the vegetable mixture.
  5. 5

    Bake the Pork Chops

    Nestle the chops in with the peas and bake until the pork is cooked through, 10 to 15 minutes, or until a thermometer inserted in the thickest part of a chop registers 135°F.
    Tip: Basting the chops with the pan juices once or twice while baking helps keep them moist and flavorful.
  6. 6

    Serve

    Sprinkle with lemon zest, mint, cilantro, and flaky sea salt before serving.
    Cleanup: Transfer leftovers to an airtight container while still slightly warm to make cleanup faster and prevent food from drying out in the pan.

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Spiced Pork Chops

With Buttery Peas, Radishes, and Mint

Prep: 20 min · Cook: 30 min · Total: 50 min · Servings: 14

Ingredients

Spiced Pork Chops

  • 14 count Garlic cloves (minced or finely grated)
  • 8.75 tsp Kosher salt (divided)
  • 7 tsp aromatic spice blend (such as baharat or garam masala)
  • 2.625 tsp Freshly ground black pepper (plus more to taste)
  • 14 count center-cut bone-in pork chops (1½-inch thick, about ¾ pound each)
  • 10.5 tbsp Unsalted butter (divided)
  • 3.5 count shallot (thinly sliced)
  • 7 cup peas (fresh or frozen, no need to thaw)
  • 3.5 cup radishes (thinly sliced)
  • 3.5 tsp lemon zest (grated)
  • 0.875 cup fresh mint (chopped)
  • 0.875 cup fresh cilantro (chopped (or use more mint or parsley))
  • 3.5 serving flaky sea salt (for sprinkling)

Instructions

  1. Preheat the Oven — Heat the oven to 400°F.
  2. Season the Pork Chops — In a small bowl, combine the garlic, 2 teaspoons of kosher salt, the spice blend, and black pepper. Rub the mixture all over the pork chops and set aside while you prepare the other ingredients.
  3. Sear the Pork Chops — In a large ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pork and sear, without moving, until dark golden, 4 to 5 minutes per side. Transfer to a plate.
  4. Cook the Vegetables — Reduce the heat to medium and add the remaining 1 tablespoon butter to the skillet, then stir in the shallot and cook until lightly golden, 2 to 3 minutes. Add the peas, radishes, remaining ½ teaspoon kosher salt, and a little more pepper, stirring everything to coat with the pan juices. Stir in ¼ cup water, scraping up any browned bits from the bottom of the skillet.
  5. Bake the Pork Chops — Nestle the chops in with the peas and bake until the pork is cooked through, 10 to 15 minutes, or until a thermometer inserted in the thickest part of a chop registers 135°F.
  6. Serve — Sprinkle with lemon zest, mint, cilantro, and flaky sea salt before serving.
Spiced Pork Chops Recipe | Pantry Savvy