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Receitas para diabéticos
Pork Chops with Radishes and Charred Spring onions

Pork Chops with Radishes and Charred Spring onions

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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These grilled pork chops offer a sophisticated blend of aniseed heat and fresh, peppery crunch. By seasoning the meat with crushed fennel or aniseed before cooking, you create a fragrant crust that pairs beautifully with the natural sweetness of charred spring onions. The addition of a sharp radish and parsley salad, lifted by a hint of savoury anchovy, provides a crisp contrast to the succulent, well-rested pork.

This diabetes-friendly main course is an excellent choice for a nutritious midweek dinner or a weekend barbecue. High in protein and packed with fresh herbs and vegetables, it focuses on bold, natural flavours rather than heavy sauces. Serve this dish as a stand-alone light meal or alongside a portion of steamed greens for a complete, heart-healthy supper that is as colourful as it is satisfying.

Ingredients for Pork Chops with Radishes and Charred Spring onions

1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 1.8kg total), patted dry
Sal kosher, pimenta moída na hora
1 colher de chá de flocos de pimenta vermelha triturada
45ml de azeite de oliva, dividido
mais para grelhar
1 colher de sopa de suco de limão fresco
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 xícara de folhas de salsa com talos macios
2 bunches spring onions, roots trimmed
Um moedor de especiarias ou pilão e almofariz

How to make Pork Chops with Radishes and Charred Spring onions

Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.

Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 60°C, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.

Meanwhile, whisk lemon juice, anchovy, and 2 tablespoons oil in a medium bowl to combine. Add radishes and parsley and toss to coat.

Toss spring onions on a rimmed baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill spring onions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer spring onions to a platter, set pork chops on top, and scatter radish salad over.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.