Pork Chops with Pea Vine Pesto and Buttered Radishes
March 25, 2026 • 0 comments
Celebrate spring with this medley of crispy, tender pork chops, perky pea vine pesto, and mellow, buttery radishes.
- Servings: 2
Ingredients
- (2) Pork Chops
- (2 TBSP) Mayonnaise
- (2 TBSP) Cooking oil
- (1 1/2 C) Panko bread crumbs
- (4 TBSP) Butter
- (1 bunch) Radishes
- (1/4 C) Pea Vine Pesto
- (to taste) Salt and pepper
Directions
Heat the cooking oil in a skillet.
Thinly coat both sides of the chops with mayonnaise, then coat the chops with Panko that has been seasoned with salt and pepper.
Cook the chops until golden brown and only slightly rosy in the center, about 3-4 min per side.
Meanwhile wash the radishes, remove all but about 1/2" of stem, and slice lengthwise in quarters.
Melt the butter in a separate skillet and toss the radishes in the butter over medium heat for about 5 minutes until the color turns from red to pink, and the radishes soften slightly. Salt the radishes to taste.
To serve, top each chop with half of the radishes and pesto.
