Roasted Radishes in Brown Butter with Buttermilk Pork Chops | RICARDO

Ingredients

• 1 cup (250 ml) buttermilk
• 1 garlic clove, finely chopped
• 4 bone-in pork chops, each about 1 inch (2.5 cm) thick
• 1 tbsp (15 ml) olive oil
• ⅓ cup (75 g) butter
• 2 tbsp (30 ml) apple cider vinegar
• 1 ¼ cups (175 g) small red pearl onions, unpeeled
• ¾ lb (340 g) French radishes with tops, scrubbed clean (see note)
• 2 tbsp (30 ml) olive oil
• 2 Cortland apples, cored and cut into half moons 1/8 inch (3 mm) thick
• 3 tbsp sunflower seeds
• 3 tbsp chives, cut into ¾-inch (2 cm) pieces