Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

Name: Seaweed-Dusted Pork Chops with Quick-Pickled Carrots
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: kosher salt; 1/4 c. fresh lime juice; 2 tbsp. extra-virgin olive oil; cilantro sprigs; 4 large carrots; 3 double-rib pork chops; 1 oz. dried seaweed such as hijiki or wakame; 1/2 tsp. crushed red pepper

Published: Dec 17, 2011

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Yields:

Cook Time:

30 mins

Total Time:

50 mins

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Chef Daniel Patterson uses ground dried seaweed as a rub to coat thick pork chops before pan-roasting them. This is a simplified version of the dish Patterson created, in which he cooked seaweed with garam masala and soy sauce, then dehydrated and ground it.

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Ingredients

kosher salt
1/4 cup fresh lime juice
2 Tbsp. extra-virgin olive oil
cilantro sprigs
4 large carrots
3 double-rib pork chops
1 oz. dried seaweed such as hijiki or wakame
1/2 tsp. crushed red pepper

Directions

1. Step 1Preheat the oven to 350 degrees F. In a bowl, stir the lime juice, crushed red pepper, and 1 teaspoon of salt until the salt dissolves. Add the carrots and toss to coat. Let stand for 20 minutes or up to 1 hour, tossing occasionally.
2. Step 2Meanwhile, season the pork with salt. Spread the ground seaweed on wax paper and coat both sides of the chops with seaweed. In a large ovenproof skillet, heat the oil. Add the pork and cook over moderately high heat, turning once, until the seaweed crust is slightly darkened, about 6 minutes. Transfer the chops to the oven and roast for 20 minutes, turning once or twice, until an instant-read thermometer inserted near the bone registers 145 degrees F. Transfer the chops to a cutting board and let rest for 10 minutes.
3. Step 3Cut the pork off the bone and slice the meat; transfer to plates. Drain the carrots and mound alongside the pork. Garnish with the cilantro and serve.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.