ESKORT: Pork Chops with Radishes and Seared Spring Onions

Summer lovin’ had me a blast – and we’re loving this #JustDelicious pork chops recipe. Perfect for those “oh those summer nights”. Tell me more, tell me more . . .


80ml olive oil

4 Eskort Pork Chops

15ml lemon juice

5ml anchovy fillets, chopped

3 radishes, finely sliced

small handful of fresh parsley, chopped

1 bunch of spring onions, stalks trimmed


  • Mix two tablespoons of olive oil with salt, pepper and chilli flakes in a small bowl. Rub the olive oil mixture over the chops, coating both sides well.
  • Heat one tablespoon of olive oil in a frying pan and fry the chops for 3-4 minutes on each side until golden brown and cooked through. Remove from the pan, set aside and cover to keep warm (can be kept warm in a preheated oven).
  • In another bowl, whisk together the lemon juice, anchovy and two tablespoons of olive oil. Add the radishes and parsley and toss to coat, set aside.
  • In the same pan used for the chops, add a little more oil if necessary and lightly sear the spring onions until slightly tender. Remove from heat.
  • Plate the chops on top of a few seared spring onions, pour over the radish and parsley mixture and serve warm.