last updated on October 30, 2026
I have made my fair share of pork recipes in my life, but I really think this seared pork with radishes and capers is the best I’ve ever made! The pork is seasoned then seared, then is served with a garlic sauce that is slightly sweet that will knock your socks off. Then, if that wasn’t enough, we finish everything off with seared lemon, radishes, and capers. It is the perfect topping and I will be putting them on everything.
Pork chops often get a bad rap of being dry, BUT that is just simply not true. If you cook them right (which it really isn’t too hard), they turn out perfectly tender and juicy. Plus they take on flavor really well so they work beautifully with the honey garlic sauce that goes on top!
ingredients needed for seared pork with radishes and capers
seared pork chops
- 1 lb pork chops
- 2 tbsp olive oil
- 1 tbsp flour
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
honey garlic sauce
- 2 cloves garlic
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp butter
other
- 1 tbsp butter
- 1 lemon
- 1 cup radishes
- 2 tbsp capers
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seared pork with radishes and capers
[PREP] 10 minutes
[COOK] 30 minutes
[TOTAL] 40 minutes
Ingredients
seared pork chops
- 1 lb pork chops
- 2 tbsp olive oil
- 1 tbsp flour
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
honey garlic sauce
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp butter
other
- 1 tbsp butter
- 1 lemon
- 1 cup radishes
- 2 tbsp capers
Instructions
- Start by prepping the ingredients: Remove the pork chops from the packaging and pat dry with a paper towel. Thinly slice the lemon and cut the radishes into fourths (or halves depending on their size).
- In a small bowl combine the flour, salt, onion powder, garlic powder, paprika, and black pepper. Stir to combine.
- Add 1 tbsp of olive oil to a cast iron skillet over high heat. Add a generous amount of seasoning to each pork chop, making sure every side gets coated. Once the oil is hot, add the pork chops to the skillet. Let them cook on each side for 3-4 minutes, until golden brown. When the center of each pork chop hits 145 F, remove them from the pan and set aside.
- Now we'll make the sauce in the same pan we just cooked the pork chops in (don't get rid of the rendered pork fat!). Turn the heat to medium low, then add the minced garlic and cook for 2-3 minutes. Add the chicken broth, vinegar, and honey. Stir and let it cook until it starts to boil. Stir continually and cook until the mixture has reduced and a smooth sauce is created (about 5-6 minutes total). Add 1 tsp butter and stir until the sauce is nice and smooth.
- While the sauce is cooking, heat another pan over medium heat and add 1 tbsp of butter. When the butter has melted, add the lemon slices, radishes, and capers. Cook for 2-3 minutes on each side, until radishes and lemons are beginning to caramelize, and capers are getting crispy.
- Slice the pork into thin slices and transfer to a plate. Top with the honey garlic sauce and the seared lemons, radishes, and capers. Enjoy!
Where have you been all my life, my saucy little pork chop?! This was ridiculously good—and I even overcooked the chops! Waaa! But it was still delicious! I sautéed the radishes and they were yummy too. Thank you for your hard work in putting this recipe together. It was a blessing!