Pork Chops in Radish Sauce

These braised pork chops get a sauce you’ve probably never tried before: a radish and cilantro relish cooked down with tomatoes into a tangy, slightly peppery braising liquid. It’s unexpected, and it works beautifully.

The relish comes together first. Sliced radishes marinate with onion, orange juice, lime juice, and fresh cilantro for at least an hour. That marinating time softens the radishes’ raw bite and lets the citrus juices soak in, turning them from sharp and crunchy to mellow and almost pickle-like.

Brown the chops well before building the sauce in the same skillet. Those browned bits on the pan bottom dissolve into the relish and tomato mixture as everything simmers, adding a meaty depth you can’t get any other way. Forty-five minutes of covered simmering turns the chops fork-tender while the radish sauce reduces into something thick and spoonable.

Serve this over rice so it can soak up every drop of that sauce.

Pro Tips

• Let the relish marinate the full hour. Shortcutting this step means your radishes will taste raw and sharp in the finished sauce instead of mellow and citrusy.
• Don’t move the pork chops while browning. Let them sit undisturbed until they release naturally from the pan. That’s how you get a proper sear.
• Use bone-in chops if possible. The bone adds flavor to the sauce and helps the meat stay juicy during the long simmer.
• If the sauce gets too thick before the chops are done, add a splash of water or broth to keep things saucy.

Variations

• Spicy version: Add a minced serrano chile to the relish for a sauce with real kick.
• Chicken swap: Bone-in chicken thighs work just as well here; reduce the simmering time to about 30 minutes.