Last Updated on May 17, 2021
Busy days call for quick dinners, and this pork chop recipe is perfect for a weeknight. With an extra set of hands in the kitchen, both the pork and the accompanying slaw can be prepped in just a few minutes, creating a full-flavored, balanced meal.
This herb-coated pork seasons the oil it’s cooking in as you cook, so every time you flip it to create a golden, crisp crust, you’re also coating the meat in flavor.
The slaw can be recreated with really any root veggie you like to eat raw. Subbing in specialty flavored olive oils or vinegars helps tweak this recipe a little bit each time you make it. And we think you’ll be making it often.
For the slaw
- 2 medium watermelon radishes purple daikon or other radishes work too
- 1 small fennel bulb and fronds separated
- 1 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Kosher salt to taste
- Leafy herbs, like parsley, marjoram, or basil for garnish, optional
For the pork
- 2 bone-in ButcherBox pork chops thawed
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 3 tablespoons Italian seasoning (a blend of dried herbs like basil, marjoram, oregano, etc)
- 2 tablespoons oil for cooking (we like avocado oil)
For the slaw
- Thinly slice radish and fennel bulb, reserving the fennel fronds.
- Fill a medium-size bowl with ice water, add the sliced vegetables, let sit at least 5 minutes (or prep ahead and allow to soak in the fridge overnight).
- Drain vegetables, set aside. In the same bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper to taste. Toss the sliced vegetables in the dressing. Set aside while you make the
For the pork
- Pat pork chops dry. Season each side with salt and pepper. Sprinkle Italian seasoning on all sides. Let rest for 5 minutes or up to 1 day in the fridge.
- Preheat a cast-iron skillet over medium-high heat. Add oil, swirling to coat pan.
- Once oil is hot, add pork chops. They should not be touching. Cook for 2 minutes, until a golden crust starts to form. Flip and cook for 3 more minutes. Turn every two minutes, until a thermometer in the thickest part of the chop reaches 150°F, about 10 minutes total cook time.
- Let rest for 5 minutes before serving.
- Garnish the slaw with fennel fronds and fresh herbs, if desired, and serve with pork.
Melissa is a writer and recipe developer living in Brooklyn. She contributes to several national publications including the New York Times, New York Magazine, Marie Claire, Conde Nast Traveler, WSJ Magazine, Real Simple, Time Out, Thrillist, Eater, Glamour and many more.