Seared Pork Chop with Warm Ranch-Tossed Radishes & Snap Peas

Directions

1. Preheat the oven to 450°F.
2. Trim and halve the radishes, then spread them on a baking sheet.
3. Wash the snap peas, pat them dry, and add to the baking sheet.
4. Toss the vegetables with olive oil and seasonings, then spread in a single layer.
5. Roast in the oven, tossing once, until the radishes and peas are just tender and lightly charred, about 12–15 minutes.
6. Meanwhile, heat a skillet over medium-high heat, pat the pork chops dry, and season both sides with salt and pepper.
7. 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.
8. 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.