Roasted Radishes in Brown Butter with Buttermilk Pork Chops
Roasted Radishes in Brown Butter with Buttermilk Pork Chops
Ingredients
- 1 cup (250 ml) buttermilk
- 1 garlic clove, finely chopped
- 4 bone-in pork chops, each about 1 inch (2.5 cm) thick
- 1 tbsp (15 ml) olive oil
- ⅓ cup (75 g) butter
- 2 tbsp (30 ml) apple cider vinegar
- 1 ¼ cups (175 g) small red pearl onions, unpeeled
- ¾ lb (340 g) French radishes with tops, scrubbed clean (see note)
- 2 tbsp (30 ml) olive oil
- 2 Cortland apples, cored and cut into half moons 1/8 inch (3 mm) thick
- 3 tbsp sunflower seeds
- 3 tbsp chives, cut into ¾-inch (2 cm) pieces
Instructions
- In a dish or a large sealable plastic bag, combine the buttermilk and garlic. Add the pork chops and coat well in the marinade. Cover the dish or seal the bag. Refrigerate for 8 hours or overnight.
Roasted Radishes in Brown Butter with Buttermilk Pork Chops