Spiced Pork Chops with Peas and Radishes

1. Season Pork Chops

Mix together the minced garlic, 2 teaspoons of kosher salt, aromatic spice blend (baharat or garam masala), and a quarter teaspoon of freshly ground black pepper in a small bowl. Rub the mixture evenly over the pork chops.

2. Sear Pork Chops

Heat 2 tablespoons of unsalted butter in a large ovenproof skillet over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until golden-brown.

3. Cook Shallot

Melt the remaining tablespoon of butter in the same skillet over medium heat. Add the thinly sliced shallot and cook for 2-3 minutes until soft and translucent.

4. Add Peas and Radishes

Stir in the peas and thinly sliced radishes, seasoning with a quarter teaspoon of kosher salt and a dash of pepper. Add a splash of water to help them steam slightly.

5. Bake Pork Chops and Vegetables

Nestle the seared pork chops back into the skillet among the vegetables. Transfer the skillet to the oven and bake for 10-15 minutes, or until the pork chops reach an internal temperature of 135ºF.

6. Garnish and Serve

Remove the skillet from the oven and sprinkle the dish with grated lemon zest, freshly chopped mint, and cilantro. Add a pinch of flaky sea salt before serving.