Categories: Pork
Ingredients
- 1 tbsp. aniseed or fennel seeds
- 4 bone-in pork chops, patted dry
- Kosher salt, black pepper
- 1 tsp. crushed red pepper flakes
- 3 tbsp. olive oil, divided, plus more for grill
- 1 tbsp. fresh lemon juice
- 1 tsp. finely chopped anchovy fillet
- 3 radishes, trimmed, thinly sliced on a mandolin
- 1/4 cup parsley leaves with tender stems
- 2 bunches scallions, roots trimmed
Directions
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Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temp 30 minutes.
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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 cooked through, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
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Meanwhile, whisk lemon juice, anchovy, and 2 tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
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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.