Pork Chops with Radishes and Charred Scallions

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. 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. 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. 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. 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