Pork Chops with Radishes and Charred Scallions

Name: Pork Chops with Radishes and Charred Scallions
Total time: 1 h 2 min
Yield: 4 servings
Ingredients: 1 tablespoon aniseed or fennel seeds; 4 piece bone-in pork chops; 1 to taste kosher salt and pepper; 1 teaspoon crushed red pepper flakes; 3 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon anchovy fillet; 3 piece radishes; ¼ cup parsley leaves; 2 bunches scallions; 1 piece spice mill or mortar and pestle

Succulent grilled pork chops seasoned with aromatic aniseed and red pepper flakes, served with charred scallions and a fresh radish-parsley salad. The dish combines rich, smoky flavors with bright, crisp vegetables.

4 servings

1 hr 2 min

Published October 4, 2025

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Ingredients

•1 tablespoon aniseed or fennel seeds
•4 piece bone-in pork chops
•1 to taste kosher salt and pepper
•1 teaspoon crushed red pepper flakes
•3 tablespoons olive oil
•1 tablespoon fresh lemon juice
•1 teaspoon anchovy fillet
•3 piece radishes
•¼ cup parsley leaves
•2 bunches scallions
•1 piece spice mill or mortar and pestle

Cooking Instructions

1.
Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
32 min
2.
Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
20 min
3.
Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
5 min
4.
Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
5 min

Ingredients

•1 tablespoon aniseed or fennel seeds

•4 piece bone-in pork chops

•1 to taste kosher salt and pepper

•1 teaspoon crushed red pepper flakes

•3 tablespoons olive oil

•1 tablespoon fresh lemon juice

•1 teaspoon anchovy fillet

•3 piece radishes

•¼ cup parsley leaves

•2 bunches scallions

•1 piece spice mill or mortar and pestle

Cooking Instructions

Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.

32 min

Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.

20 min

Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.

5 min

Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.

5 min