seared pork with radishes and capers

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!