Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

• ACTIVE: 30 MIN
• TOTAL TIME: 50 MIN
• SERVINGS: 4

Chef Daniel Patterson uses ground dried seaweed as a rub to coat thick pork chops before pan-roasting them. This is a simplified version of the dish Patterson created, in which he cooked seaweed with garam masala and soy sauce then dehydrated and ground it.

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1. 1/4 cup fresh lime juice
2. 1/2 teaspoon crushed red pepper
3. Kosher salt
4. 4 large carrots, cut into ribbons with a vegetable peeler
5. Three 1-pound double-rib pork chops
6. 1 ounce dried seaweed such as hijiki or wakame, ground in a spice grinder
7. 2 tablespoons extra-virgin olive oil
8. Cilantro sprigs, for garnish

1. Preheat the oven to 350°. In a bowl, stir the lime juice, crushed red pepper and 1 teaspoon of salt until the salt dissolves. Add the carrots and toss to coat. Let stand for 20 minutes or up to 1 hour, tossing occasionally.
2. Meanwhile, season the pork with salt. Spread the ground seaweed on wax paper and coat both sides of the chops with seaweed. In a large ovenproof skillet, heat the oil. Add the pork and cook over moderately high heat, turning once, until the seaweed crust is slightly darkened, about 6 minutes. Transfer the chops to the oven and roast for 20 minutes, turning once or twice, until an instant-read thermometer inserted near the bone registers 145°. Transfer the chops to a cutting board and let rest for 10 minutes.
3. Cut the pork off the bone and slice the meat; transfer to plates. Drain the carrots and mound alongside the pork. Garnish with the cilantro and serve.

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