Seared Pork Chops with Radishes

Seared Pork Chops with Radishes
Serves 2

Pork is the new white meat. I enjoy it loined, chopped or as bacon, duh! Here’s a winter warm that calls for one pan and as little as five ingredients, (hint: you can omit the butter, garlic, shallots).

2 ½ - ¾ inch thick rib pork chops
Fine sea salt
1 tablespoons extra virgin olive oil
1 tablespoons unsalted butter
2-3 cloves garlic, minced
2-3 shallots, minced
1 dozen radishes, halved or quartered if large
¼ cup chicken stock
Arugula, side salad, optional

Preheat oven to 400° F. Season pork with salt and pepper, pat dry with paper towel.  In a large skillet heat olive oil over medium high heat, and sear pork chops, 3 minutes per side. Remove and place on a baking tray, bake for an additional 6 minutes, or until the internal temperature reaches 145° F. Set aside and tent with tin foil.

Meanwhile add butter to the pan and reduce heat to medium. Sauté garlic and shallots, until just fragrant, about 1 minute. Add radishes and allow them to sear, 2-3 minutes before shaking the pan or stirring. Add chicken broth and steam until just tender. Serve alongside pork.