This filling dish mixes savory pork with bright, fresh pickles. The pickles can be made up to 3 days ahead.
- 3/4 cup plain yogurt (not Greek-style)
- 2 teaspoons grated peeled turmeric root
- 1 tablespoon grated garlic
- 1/2 cup pure maple syrup
- 4 (1/2-pound) bone-in pork chops (about 1 1/2 inches thick)
- 1 teaspoon black pepper
- 3½ teaspoons kosher salt
- 8 ounces carrots, peeled and cut into matchsticks
- 1 large daikon, trimmed and cut into matchsticks
- 1 cup apple cider vinegar
- 1 cup water
- 1 (1-inch) piece ginger, peeled and sliced
- 2 teaspoons yellow mustard seeds
- 2 tablespoons peanut oil
1. Combine the yogurt, turmeric, garlic, and 1/4 cup of the maple syrup in a large zip-top plastic freezer bag. Sprinkle the pork with the pepper and 2 teaspoons of the salt. Place the pork chops in the bag with the marinade; seal and turn to coat. Chill, turning occasionally, at least 8 hours or overnight.
2. Place the carrots and daikon in a medium bowl. Combine the vinegar, 1 cup water, ginger, mustard seeds, and remaining 1/4 cup maple syrup and 1½ teaspoons salt in a small saucepan. Bring to a simmer over medium-high. Pour the mixture over the carrots and daikon in the bowl. Cool to room temperature; cover and chill at least 8 hours or overnight.
3. Preheat the oven to 400°F. Remove the pork from the marinade; discard the marinade. Heat the oil in a large ovenproof skillet over medium-high. Add the pork chops; cook until deep golden brown, about 4 minutes. Turn the pork chops, and transfer the skillet to the preheated oven. Bake until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Remove from the oven; let stand 10 minutes. Serve with the pickled daikon and carrots.
Reprinted with permission from 100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh by Sam Talbot.