Pork Chops with Radishes and Charred Scallions

Name: Pork Chops with Radishes and Scallions
Yield: 4 servings
Ingredients: 1 tablespoon aniseed or fennel seeds; 4 1-inch-thick bone-in pork chops (about 4 pounds total), patted dry; Kosher salt, freshly ground pepper; 1 teaspoon crushed red pepper flakes; 3 tablespoons olive oil, divided; plus more for grill; 1 tablespoon fresh lemon juice; 1 teaspoon finely chopped rinsed salt-packed anchovy fillet; 3 radishes, trimmed, thinly sliced on a mandoline; ¼ cup parsley leaves with tender stems; 2 bunches scallions, roots trimmed; A spice mill or mortar and pestle

By The Durham, Durham, NC

June 20, 2017

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Alex Lau

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites. This recipe was reader-requested from The Durham in Durham, NC.

Recipe notes