2 Pork Chops
Fine sea salt
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2-3 cloves garlic, minced
2-3 shallots, minced
1 dozen radishes, halved or quartered if large
1/4 cup chicken stock
Preheat oven to 400 degrees. 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 degrees. Set aside and tent with tin foil.
Meanwhile, add butter to the pan and reduce heat to medium. Saute 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 chops!
Seared Pork Chops with Radishes