Spiced Pork Chops

With Buttery Peas, Radishes, and Mint

With its combination of sweet, tender peas, radishes, and fresh mint, this dish captures the essence of spring—yet it's perfect all year round thanks to frozen peas. Juicy pork chops, coated in a sizzling spice blend and nestled among vibrant vegetables, create a hearty, flavorful meal.
For a twist, you can substitute lamb chops for the pork, roasting them to perfection. Simply season and brown them the same way, and roast in the oven until the thermometer reads 125°F for rare. The result is an equally satisfying and aromatic alternative to pork chops.
Alternatively, make the dish even more vibrant by adding an extra cup of peas to the pan or a handful of baby spinach after the shallot is tender. These additions enhance the recipe's freshness and nutritional value, making it a versatile choice for any table.

1. Preheat the OvenHeat the oven to 400°F.

2. Season the Pork ChopsIn a small bowl, combine the garlic, 2 teaspoons of kosher salt, the spice blend, and black pepper. Rub the mixture all over the pork chops and set aside while you prepare the other ingredients.Let the seasoned pork chops sit for 10-15 minutes before searing to allow the spices to penetrate and deepen the flavor.

3. Sear the Pork ChopsIn a large ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pork and sear, without moving, until dark golden, 4 to 5 minutes per side. Transfer to a plate.Use a skillet with a nonstick or well-seasoned surface to minimize sticking and make cleanup easier.

4. Cook the VegetablesReduce the heat to medium and add the remaining 1 tablespoon butter to the skillet, then stir in the shallot and cook until lightly golden, 2 to 3 minutes. Add the peas, radishes, remaining ½ teaspoon kosher salt, and a little more pepper, stirring everything to coat with the pan juices. Stir in ¼ cup water, scraping up any browned bits from the bottom of the skillet.Scraping up browned bits (fond) adds a rich depth of flavor to the vegetable mixture.

5. Bake the Pork ChopsNestle the chops in with the peas and bake until the pork is cooked through, 10 to 15 minutes, or until a thermometer inserted in the thickest part of a chop registers 135°F.Basting the chops with the pan juices once or twice while baking helps keep them moist and flavorful.

6. ServeSprinkle with lemon zest, mint, cilantro, and flaky sea salt before serving.Transfer leftovers to an airtight container while still slightly warm to make cleanup faster and prevent food from drying out in the pan.

Garlic cloves4 count

- Produce

Kosher salt1/2 tsp

- Spices

aromatic spice blend2 tsp

- Spices

Freshly ground black pepper3/4 tsp

- Spices

center-cut bone-in pork chops4 count

- Meat

Unsalted butter3 tbsp

- Dairy

shallot1 count

- Produce

peas2 cup

- Produce

radishes1 cup

- Produce

lemon zest1 tsp

- Produce

fresh mint1/4 cup

- Produce

fresh cilantro1/4 cup

- Produce

flaky sea salt1 serving

- Spices

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woman in blue shirt sitting beside woman in black shirt

Spiced Pork Chops

With Buttery Peas, Radishes, and Mint