Pork Chops with creamy Radish Potato Dill Salad

A bright, herb-forward spring side beside well-seared pork

Serves 2

20 min active · 30 min total

Ingredients

Pork chops

• 2 thick-cut pasture-raised pork chops (about 1 inch thick)

• 1 tbsp pastured lard or tallow

• generous sea salt and black pepper

Radish potato dill salad

• 2-3 cups fingerling potatoes, thinly sliced

• 1 bunch fresh radishes, sliced into quarters

• 1 small bunch fresh dill, finely chopped

• 1 small bunch fresh chives, finely chopped

• 10 cornichons, finely chopped

• 3 tbsp paleo mayonnaise (avocado-oil based)

• juice of 1 lemon

• sea salt and fresh black pepper, to taste

• 2-3 tbsp extra virgin olive oil (for roasting and finishing)

Method

1. Roast the potatoes and radishes. Preheat the oven to 400°F. Toss the sliced fingerling potatoes and quartered radishes with 2 tbsp extra virgin olive oil, sea salt, and black pepper. Spread on a sheet pan in a single layer. Roast 20 minutes until golden and tender

2. While the potatoes and radishes roast, bring the pork chops to room temperature (about 20 minutes on the counter). Season generously on both sides with sea salt and black pepper.

3. Heat a cast iron skillet or grill pan over high heat until smoking with pastured lard. Add the pork chops.

4. Sear for 3 minutes per side, until well-caramelized on the exterior but still tender pink inside. Internal temperature should read 140°F when pulled from heat (it will rise to 145°F during the rest).

5. Transfer the pork to a cutting board to rest for 5 minutes.

6. Build the salad. While the pork rests, combine the roasted radishes and potatoes in a wide bowl. In a separate small bowl, whisk together the mayonnaise, dill, chives, cornichons, and lemon juice. Pour over the radishes and potatoes and toss gently to coat. Season with sea salt and freshly cracked black peppe

7. Slice the pork chops on the bias and serve over or alongside the potato salad. Drizzle with a little extra olive oil before serving.

Nourishment Notes

Pork raised on pasture has noticeably more intramuscular fat than commercial pork, which means it can take a high-heat sear and stay juicy — the fat melts as the protein contracts.

Cornichons — small French sour-pickled cucumbers — are the unexpected element that makes this potato salad work. Their sharp, briny acid cuts through the richness of the mayonnaise in a way regular dill pickles cannot, and their crunch gives the salad its textural variety.

The roasted potatoes and radish provide a wonderful crispy crunch. Avocado-oil based mayo from Primal Kitchen is great to use due to its thick, creamy consistency. Alternatively, make your own by whisking 2 pastured egg yolks with the juice of ½ lemon, a pinch of sea salt, and 1 tsp Dijon mustard (optional). While whisking constantly, slowly drizzle in 1 cup extra virgin olive oil until the mixture emulsifies into a thick, creamy mayonnaise.

Storage

Whole dish: Best eaten same day.

Salad alone: Refrigerated up to 2 days, sealed. The radishes soften noticeably after the first day.

Pork chops: Refrigerated up to 2 days. Slice cold and serve over greens with the leftover salad.

Recipe adapted from Piper's Farm