Pork Loin Chops with Buttered Radishes and Capers

Pork Loin Chops with Buttered Radishes and Capers

Makes 2-4 Servings

2 Pork Loin Chops

1 teaspoon olive oil

1 bunch radishes, tops removed, cleaned and cut in quarter wedges

2 tablespoons capers

2 cloves garlic, finely grated or chopped

2 tablespoons salted butter

½ cup chicken stock

salt and black pepper, to taste

First, pat the pork chops dry and season both sides generously with salt. 

In a large skillet, heat the olive oil over medium heat. Once hot, add the pork chops in and sear for four minutes on each side, plus the edge of the chop with the fat for one to two additional minutes. Remove and set aside. Pour off most of the fat and discard, the pan should be just lightly coated. Add in the radishes and sear for one minute on one side before tossing and cooking for another three minutes. Add the garlic and toss to combine. Once you can smell the garlic add the butter. Stir everything together. Once the butter is melted, add in the capers and cook for one more minute. Last, add the chicken stock and simmer for two minutes. Season with fresh ground black pepper. Taste and season with salt as needed.

Move the radishes to the edges of the pan, lower the heat to medium-low, and put the pork chops back in the pan and cook for another three to five minutes until the center of the chop reads at an internal temperature of 145 - 150F on a thermometer. Turn off the heat, remove the chops from the pan and let rest for five minutes. Slice off the bone and serve with the radishes and sauce ladled over top.