Geoffrey Zakarian's Grilled Pork Chops With Cipollini Onions, Radishes, and Horseradish Sauce

Yield: 6 servings
Calories: 757
Theme: New
Rating:  This recipe has not been rated

Cook for a crowd successfully with this easy-to-make grilled pork chop recipe. Serve it along side Geoffery's other holiday recipes like a Pine Nut and Pomegranate Salad and Pomegranate-Ginger Sweet Potatoes with Pecans and Pumpkin Seeds


  • 1/2 cup kosher salt
  • 1/4 cup light brown sugar
  • 1 lemon, squeezed
  • 1 bay leaf
  • 1 tbsp mustard seeds
  • 5 sprigs fresh thyme
  • 6 10 oz pork chops
  • 1 cippolini onion, peeled and cut in half through the root
  • 2 bunches red radishes, tops removed and washed
  • 1/4 cup extra virgin olive oil
  • 2 lemons, juiced
  • fresh cracked pepper
  • prepared horseradish
  • 1/2 cup panko breadcrumbs
  • 1 clove of garlic
  • 2 oz extra virgin olive oil
  • pinch chili flakes


For Pork Chops: 

1. Brine the pork chops by bringing water to a boil with the salt, sugar, lemon, bay leaf, mustard seed, and thyme. Chill completely. Submerge the pork chops in the brine for 10 hours. Remove and allow to dry on paper towels. 


2. Preheat your grill to medium high flame. Bring the pork chops out of the fridge to temper for 30 minutes before grilling.


3. Season the pork chops with salt and pepper and grill on each side for around 6 minutes for medium. The internal temperature should read 135F.



4. Serve with the cipolini onions, radishes, and some of the horseradish sauce.


For Roasted Cipollini Onions and Radishes: 

1. Preheat oven to 375F. 


2. Season the vegetables with salt and pepper, toss with 1/4 cup olive oil, and roast on a sheet tray for 30 minutes, or until the vegetables are barely tender.



3. Toss with the lemon juice and serve.


For Horseradish Sauce: 


1. Puree the horseradish, breadcrumbs, 5 ounces of water, and clove of garlic until smooth. Emulsify 2 ounces of olive oil into the mixture and season with chili flake and salt.  


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