Pork Chops with Roasted Maple-Bacon Radishes
April 29, 2025 • 0 comments
An easy pan sauce flavors both the pork chops and the sweet roasted radishes.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 1/2lb.) radishes, trimmed and halved
- (3 Tbsp.) olive oil, divided
- Kosher salt and freshly ground black pepper
- (4 slices) bacon, chopped
- (1 Tbsp.) pure maple syrup
- (4 (1 1/4-inch-thick)) bone-in pork chops (about 3 3/4 pounds total)
- (1 clove) garlic clove, chopped
- (1/2 cup) dry white wine
- (3/4 cup) chicken stock
- (3 Tbsp.) cold unsalted butter, cut into pieces
- (1 tsp.) chopped fresh thyme, plus more for garnish
Directions
- Preheat oven to 400°F. Toss together radishes and 2 tablespoons of oil on a large rimmed baking sheet—season with salt and pepper. Bake 20 minutes. Combine bacon and maple syrup in a bowl. Add to pan with radishes and bake until radishes are tender and bacon is crisp, 10 to 15 minutes.
- Meanwhile, season pork chops with salt and pepper. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Cook chops, in batches if necessary, turning once, until internal temperature on an instant-read thermometer reaches 140°F, 8 to 10 minutes. Transfer to a platter and tent with foil; reserve skillet.
- Pour off all but 1 tablespoon of oil from the reserved skillet. Add garlic and cook until fragrant, 1 to 2 minutes. Add wine and simmer, scraping up browned bits from the bottom of the pan, until syrupy, 2 to 4 minutes. Add stock and simmer until thickened and reduced to about 1/2 cup, 2 to 4 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until sauce is thick and glistens. Stir in thyme. Serve chops alongside radishes garnished with thyme. Drizzle with pan sauce.
- Enjoy!
