Pork Chops in Radish Sauce
Transform your weeknight dinner routine with these succulent Pork Chops in Radish Sauce! This recipe combines the rich, savory flavors of pan-seared pork chops with a creamy radish-infused sauce that’s both unique and comforting. Freshly sliced radishes lend a subtle peppery edge while a touch of heavy cream ensures luxurious texture in every bite. Infused with garlic, onion, and fresh thyme, the sauce perfectly complements the golden-brown pork chops, which are simmered to tender perfection. Quick and satisfying, this dish is ready in just 45 minutes and is ideal for family dinners or impressing guests. Garnished with fresh parsley, these pork chops are as beautiful as they are delicious. Pair with mashed potatoes or crusty bread to soak up every last bit of the flavorful sauce!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 cup Radishes (sliced)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Chicken stock
- 1 cup Heavy cream
- 1 tablespoon Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the pork chops with salt and black pepper on both sides.
In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil.
Add the pork chops to the skillet and sear for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and cook for 2-3 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1 minute, then slowly whisk in the chicken stock.
Add the sliced radishes to the skillet and simmer for 5-6 minutes until they begin to soften.
Lower the heat and pour in the heavy cream. Stir in the thyme and adjust seasoning with additional salt and pepper as needed.
Return the pork chops to the skillet, nestling them into the sauce. Cover with a lid and simmer gently for 10 minutes, allowing the chops to cook through and the flavors to meld.
Once the pork chops are fully cooked, remove them from the heat and let them rest for 5 minutes before serving.
Serve the pork chops warm, topped with the creamy radish sauce and garnished with chopped parsley.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.9 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2139 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
