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1. Preheat the oven to 220°C (425°F). Take the pork chops out of the fridge to lose their chill, and pat them very dry with paper towels.
2 piece bone-in pork chops (about 2.5 cm / 1 inch thick)
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2. Toss the radishes with half the olive oil, half the kosher salt, and a pinch of black pepper. Spread cut-side down on a rimmed baking sheet and roast for 20 to 25 minutes, until tender with browned, crisp edges. Flip once at the 15-minute mark.
20 piece radishes, trimmed and halved,
1 tbsp olive oil,
0.8 tsp kosher salt,
0.8 tsp black pepper
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3. Mix the smoked paprika, garlic powder, remaining kosher salt, and remaining black pepper, then rub all over the pork chops. Meanwhile, smash the garlic cloves with the flat of a knife.
4 clove garlic,
1 tsp smoked paprika,
0.5 tsp garlic powder,
0.8 tsp kosher salt,
0.8 tsp black pepper
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4. Heat the remaining olive oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 4 to 5 minutes without moving them, until deeply golden. Flip and sear 3 minutes more.
2 piece bone-in pork chops (about 2.5 cm / 1 inch thick),
1 tbsp olive oil
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5. Reduce the heat to medium-low. Add the butter, smashed garlic, and thyme sprigs. Tilt the pan and spoon the foaming butter over the chops continuously for 2 to 3 minutes, until the internal temperature reaches 63°C (145°F). Do not let the garlic burn.
3 tbsp unsalted butter,
4 clove garlic,
4 piece fresh thyme sprigs
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6. Transfer the chops to a plate and rest for 5 minutes. Squeeze the lemon over the pan butter, swirl, and taste for seasoning.
0.5 piece lemon
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7. Serve the chops with the roasted radishes, spoon the garlic butter pan sauce over everything, and garnish with fresh parsley.
2 tbsp fresh parsley (garnish)
