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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

Serves3

Spiced Pork Chops

  • 3 count Garlic cloves (minced or finely grated)
  • 1.875 tsp Kosher salt (divided)
  • 1.5 tsp aromatic spice blend (such as baharat or garam masala)
  • 0.5625 tsp Freshly ground black pepper (plus more to taste)
  • 3 count center-cut bone-in pork chops (1½-inch thick, about ¾ pound each)
  • 2.25 tbsp Unsalted butter (divided)
  • 0.75 count shallot (thinly sliced)
  • 1.5 cup peas (fresh or frozen, no need to thaw)
  • 0.75 cup radishes (thinly sliced)
  • 0.75 tsp lemon zest (grated)
  • 0.1875 cup fresh mint (chopped)
  • 0.1875 cup fresh cilantro (chopped (or use more mint or parsley))
  • 0.75 serving flaky sea salt (for sprinkling)
Servings: 3−+
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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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