Southern · 25 min
Seared Pork Chop with Warm Ranch-Tossed Radishes & Snap Peas
- 25 min
- 2–6 servings
- 561 kcal / serving
This weeknight dish pairs a juicy pork chop with crisp-tender radishes and snap peas, brightened by a ranch finish. The quick oven-roasted vegetables and fast skillet-seared pork come together in about 25 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2pork chops, boneless
- 1 bunchradish
- 45 mlranch dressing
- 1 (8 oz) pkgsugar snap peas
From the pantry: black pepper, extra virgin olive oil, garlic powder, Italian seasoning, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring spoons · nonstick skillet · oven mitts · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
Shopping list by aisle
Produce
- 1 bunchradish
- 1 (8 oz) pkgsugar snap peas
Meat & seafood
- 2pork chops, boneless
Sauces, oils & condiments
- 45 mlranch dressing
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| pork chops, boneless | 2 | 4 | 6 |
| radish | 1 bunch | 2 bunches | 3 bunches |
| ranch dressing | 45 ml | 90 ml | 135 ml |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Trim and halve the radishes, then spread them on a baking sheet.
- Wash the snap peas, pat them dry, and add to the baking sheet.
- Toss the vegetables with olive oil and seasonings, then spread in a single layer.
- Roast in the oven, tossing once, until the radishes and peas are just tender and lightly charred, about 12–15 minutes.
- Meanwhile, heat a skillet over medium-high heat, pat the pork chops dry, and season both sides with salt and pepper.
- Add oil to the skillet and sear the chops until browned and cooked through, about 3–4 minutes per side; transfer to a plate and loosely cover.
- When the veggies finish, remove from the oven and let rest briefly, then drizzle with ranch and toss to coat. Plate the pork with the warmed vegetables.
Two tips
- Prep the radishes and peas up to a day ahead, then store in the fridge for quick assembly.
- Leftovers reheat well in a skillet and can be served with a touch more ranch if desired.
Nutrition per serving
- Calories
- 561 kcal
- Protein
- 35 g
- Carbs
- 15 g
- Fat
- 41 g
- Fiber
- 5 g
- Sodium
- 374 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.