Pork Chops with Roasted Maple-Bacon Radishes

Name: Pork Chops with Roasted Maple-Bacon Radishes
Prep time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 1/2 lb. 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 garlic clove, chopped; 1/2 c. dry white wine, such as sauvignon blanc; 3/4 c. chicken stock; 3 tbsp. cold unsalted butter, cut into pieces; 1 tsp. chopped fresh thyme, plus more for garnish

An easy pan sauce flavors both the pork chops and the sweet roasted radishes.

By Christopher MichelPublished: Apr 25, 2022

1 Rating

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pork chops with roasted maple bacon radishes on a blue rimmed plate with a fork and knife

Becky Luigart-Stayner

Yields:

4 serving(s)

Prep Time:

1 hr

Total Time:

1 hr

We can't say enough good things about a pan sauce. Not only does it add just a ton of flavor to any meat that you're searing on a stove, as well as to fresh roasted veggies, but because it's made out of the leftover bits stuck to the bottom of the pan, it also makes cleanup a breeze! Liquid (in this case wine and stock) instantly melts and absorbs those stuck-on bits when the pan is still hot. So you just cook up the sauce, pour it over your pork chops, and there's no more soaking and scraping at the pan!

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Ingredients

1 1/2 lb. 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 garlic clove, chopped
1/2 cup dry white wine, such as sauvignon blanc
3/4 cup chicken stock
3 Tbsp. cold unsalted butter, cut into pieces
1 tsp. chopped fresh thyme, plus more for garnish

Directions

1. Step 1Preheat oven to 400°F. Toss together radishes and 2 tablespoons 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.
2. Step 2Meanwhile, season pork chops with salt and pepper. Heat remaining 1 tablespoon 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.
3. Step 3Pour off all but 1 tablespoon of oil from 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.