Pork Chops with Citrus Radish Confit
4 Pork Chops (I use bone-in)
Salt and Pepper
2 tbsp olive oil
Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove to a baking dish, cover with foil and bake for 20 minutes.
Citrus Radish Confit:
1 large bunch of Radishes, washed, trimmed, sliced about 1/4 inch thick slices
1 lemon, zest and juice only
1 orange, zest and juice only
2 tbsp granulated sugar
3 tbsp butter
salt and freshly ground black pepper
water, to cover
Place Confit ingredients into skillet you browned Pork Chops in along with enough water to cover the ingredients. Bring up to a boil, then reduce the heat and simmer for about 30 minutes, reducing until liquid is thick and radishes are very tender.
Spoon Confit over Pork Chops and Enjoy!
4 Pork Chops (I use bone-in)
Salt and Pepper
2 tbsp olive oil
Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove to a baking dish, cover with foil and bake for 20 minutes.
Citrus Radish Confit:
1 large bunch of Radishes, washed, trimmed, sliced about 1/4 inch thick slices
1 lemon, zest and juice only
1 orange, zest and juice only
2 tbsp granulated sugar
3 tbsp butter
salt and freshly ground black pepper
water, to cover
Place Confit ingredients into skillet you browned Pork Chops in along with enough water to cover the ingredients. Bring up to a boil, then reduce the heat and simmer for about 30 minutes, reducing until liquid is thick and radishes are very tender.
Spoon Confit over Pork Chops and Enjoy!
I also suggest serving this with a green salad with a few radish leaves added. Delicious!
(Confit adapted from a recipe from BBC Food http://www.bbc.co.uk/food/recipes/database/citrusradishconfit_85604.shtml)
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