Name: Seaweed-Dusted Pork Chops with Quick-Pickled Carrots
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 -

Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

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Ingredients for - Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

1. Kosher salt -

2. 1/4 c. fresh lime juice -

3. 2 tbsp. extra-virgin olive oil -

4. Cilantro sprigs -

5. 4 large carrots -

6. 3 double-rib pork chops -

7. 1 oz. dried seaweed such as hijiki or wakame -

8. 1/2 tsp. crushed red pepper -

How to cook deliciously - Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

1. Stage

Preheat 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. Stage

Meanwhile, 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. Stage

Cut 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.