Recetas
Recetas para diabéticos
Pork Chops with Radishes and Charred Spring onions

Pork Chops with Radishes and Charred Spring onions

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These grilled pork chops offer a sophisticated blend of aniseed heat and fresh, peppery crunch. By seasoning the meat with crushed fennel or aniseed before cooking, you create a fragrant crust that pairs beautifully with the natural sweetness of charred spring onions. The addition of a sharp radish and parsley salad, lifted by a hint of savoury anchovy, provides a crisp contrast to the succulent, well-rested pork.

This diabetes-friendly main course is an excellent choice for a nutritious midweek dinner or a weekend barbecue. High in protein and packed with fresh herbs and vegetables, it focuses on bold, natural flavours rather than heavy sauces. Serve this dish as a stand-alone light meal or alongside a portion of steamed greens for a complete, heart-healthy supper that is as colourful as it is satisfying.

Ingredients for Pork Chops with Radishes and Charred Spring onions

1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 1.8kg total), patted dry
Sal kosher, pimienta recién molida
1 cucharadita de hojuelas de pimiento rojo triturado
45ml de aceite de oliva, dividido
plus more for grill
1 cucharada de jugo de limón fresco
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 taza de hojas de perejil con tallos tiernos
2 bunches spring onions, roots trimmed
Un molinillo de especias o un mortero y mano

How to make Pork Chops with Radishes and Charred Spring onions

Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.

Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 60°C, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.

Meanwhile, whisk lemon juice, anchovy, and 2 tablespoons oil in a medium bowl to combine. Add radishes and parsley and toss to coat.

Toss spring onions on a rimmed baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill spring onions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer spring onions to a platter, set pork chops on top, and scatter radish salad over.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.