Rachael Ray Every Day

Gallery

Credit: Photography by Peter Ardito

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the chops generously with salt and pepper. In a large, heavy skillet, heat the oil over medium until it shimmers. Add the chops and cook until browned on the bottom, about 7 minutes. Add 1 tbsp. butter, the garlic and bay leaves. Turn the chops and cook, using a large spoon to baste the chops often with the juices in the skillet, until browned, about 7 minutes for medium. Transfer the chops to 2 plates.

    Advertisement
  • Add the radishes to the skillet; season and cook, stirring occasionally, until the radishes are browned in spots and the greens wilt, 5 to 7 minutes. Using a slotted spoon, divide the radishes between the plates.     

  • Using a small, sharp knife, scrape the seeds from the vanilla bean into the skillet. Add the vinegar and the remaining 3 tbsp. butter to the skillet. Whisk over medium until the butter browns, 2 to 3 minutes; season. Discard the bay leaves and garlic. Drizzle the sauce over the chops. 

Advertisement