Name: Seared Pork Chop with Warm Ranch-Tossed Radishes & Snap Peas
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 pork chops, boneless; 3 bunches radish; 135 ml ranch dressing; 3 (227 g) pkgs sugar snap peas; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Seared Pork Chop with Warm Ranch-Tossed Radishes & Snap PeasSeared Pork Chop with Warm Ranch-Tossed Radishes & Snap Peas — a 35-minute lunch recipe with 9 ingredients, serving 6.Ingredients

6 pork chops, boneless

3 bunches radish

135 ml ranch dressing

3 (227 g) pkgs sugar snap peas

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, trim, and halve radishes. Divide between two large baking sheet pans.

Wash and dry snap peas. Add to the baking sheets with the radishes.

Drizzle veggies with oil and season with spices; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are charred and fork-tender, about 15 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

When the veggies are done, remove from the oven and let cool slightly, about 5 minutes. Drizzle with dressing and toss to coat.

To serve, divide chops and veggies between plates. Enjoy!

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