The push-pull of spice, tang and sweet richness is the foundation of this abundantly umami-ish, saucy, bouncy and extremely easy dinner. Kimchi and butter complement each other like hot sauce and soured cream. Herbed rice with shrimpy-kimchi tomato sauceĬarla Lalli Music’s herbed rice with shrimpy-kimchi tomato sauce. Season with flaky salt and serve with the remaining lemon half and mustard for dragging the pork through. Slice the chops against the grain, lay them on the leaves and drizzle with any resting juices. Squeeze in the juice of one lemon half, toss again to combine, then tip the radicchio on to a platter and drizzle a little honey over the top. Season with salt and cook, tossing, for three or four minutes, just until the leaves are wilted and tender but the thickest part of the rib still has a little bite to it. Add the radicchio in batches, tossing the leaves in the hot pan and letting them wilt before adding more, until all the radicchio is in the pan. Add the onion, season with salt and cook, stirring occasionally, for about four minutes, until the onion rings are floppy and lightly browned. Return the pan to medium heat and add the remaining tablespoon of oil. Transfer to a large plate to rest.Ĭarefully pour off the fat from the frying pan and wipe out any burnt bits. The flesh will still be a little pink – if you like yours more well done, add a minute or two to the cooking time. Press down to ensure that the centre of each chop is making good contact with the hot oil and the pan and cook, turning every minute, for five to six minutes in all, until very well browned with some charred spots on the fattiest areas. Pour in three tablespoons of oil (you need enough to thoroughly coat the surface, so add more if needed), then carefully slip the pork chops into the pan. Set a large, cast-iron frying pan over medium–high heat for two minutes. Thinly slice the onion crossways, then separate into rings. Cut the leaves into irregular 7½cm-10cm pieces. Trim the radicchio and separate it into individual leaves. Let the chops sit while you prep the radicchio and onion.
Pat dry, then season all over with the salt-sugar mixture. Lightly pound the pork chops with a meat mallet, rolling pin or the heel of your hand until they’re about 1cm thick.
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If you want to scale this up to make enough for four, there are a couple ways to do it: bust out a second frying pan and cook the chops in two pans simultaneously, then go down to one when it’s time to wilt the radicchio or wipe out the pan, add another three tablespoons of oil and cook the second batch of chops in the same pan before moving on to the greens.Ĥ t bsp grapeseed or other neutral oil, plus more if needed It’s a dead-simple combination that adds up: salty, savoury, meaty, sweet and a touch bitter. That Sounds So Good shows Carla at her effortless best, and shows how you can be, too.A bit of sugar mixed into the salt helps these chops brown during their relatively short cook time, and while they rest, make the wilted greens (which are actually red) in the drippings.
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Through it all, Carla shares strategies that keep cooking efficient and quick, like what to make ahead and how to use up all those wilted greens in the depths of the fridge. There are dishes like Fat Noodles with Crushed Herb Sauce, and techniques like finishing dishes with an all-purpose Spicy Creamy Sauce or a shower of Garlic Crunch Crumbs. Readers will know that whatever they choose to cook, the food will be Carla to the core-bold, unique flavors with straightforward methods and swap-friendly ingredients. So, the recipes in That Sounds So Good are organized by needs we all have: quick stovetop suppers and one-pot meals for weeknights, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend. Carla knows that the most successful home cooks choose dishes they actually have time to make, based on what they already have on hand. The key is to have recipes up your sleeve for every situation. No matter how busy you are, Carla Lalli Music believes that delicious food is an essential and attainable part of life, as important as a good night’s sleep or getting dressed in the morning.
Recipes to match every mood, day of the week, and vibe from the beloved, James Beard Award-winning author of Where Cooking Begins
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