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Spiced Pork Chops with Buttery Peas Radishes and Mint

Melissa Clark's spiced pork chops get their flavor from a spice blend; it's the perfect shortcut to rich flavor without fuss.

Ingredients:

  • 4 garlic cloves, minced or finely grated (about 1 1/2 tablespoons)
  • 2 1/4 teaspoons kosher salt, divided
  • 2 teaspoons aromatic spice blend (such as baharat) or garam masala
  • 1/4 teaspooon black pepper, plus more to taste
  • 4 (1 1/4-inch-thick) bone-in, center-cut pork chops (about 12 ounces each)
  • 3 tablespoons unsalted butter, divided
  • 1 large (1 1/2-ounce) shallot, thinly sliced (about 1/2 cup)
  • 2 cups fresh or unthawed frozen english peas (from 1 [10-ounce] package)
  • 1 cup thinly sliced radishes (about 4 ounces)
  • 1/4 cup water
  • cooked couscous (optional)
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro, flat-leaf parsley, or additional mint
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • flaky sea salt

Directions:

  • Preheat oven to 400°F. Stir together garlic, 2 teaspoons kosher salt, spice blend, and black pepper. Rub mixture all over pork chops; let stand 10 minutes.
  • Melt 2 tablespoons butter over medium-high in a large ovenproof skillet. Add pork chops, and sear, undisturbed, until dark golden brown on bottoms, 4 to 5 minutes. Flip pork chops, and sear, undisturbed, until dark golden brown on other side, 4 to 5 minutes. Transfer pork chops to a plate.
  • Reduce heat under skillet to medium, and add remaining 1 tablespoon butter. Stir in shallot, and cook until lightly golden, 2 to 3 minutes. Add peas, radishes, remaining 1/4 teaspoon salt, and additional pepper to taste, stirring to coat with skillet juices. Stir in 1/4 cup water, scraping up any browned bits from bottom of skillet using a wooden spoon.
  • Nestle pork chops in pea mixture in skillet; and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork chops registers 135°F, 10 to 15 minutes. Remove from oven, and let rest 10 minutes. (Temperature will continue to rise to 140°F.)
  • Serve pork chops with couscous, if using. Sprinkle evenly with herbs and lemon zest, and garnish with flaky sea salt.