Blackberry-Mustard Pork Chops with Charred Green Beans and Radishes
Glossy pork chops with smoky summer vegetables.
Daily recipe · July 18, 2026
A little about this dish
This low-carb summer plate leans into peak-season produce without falling back on the usual grilled salad formula. Juicy seared pork chops get a lacquer of blackberry-mustard glaze, while charred green beans and blistered radishes bring sweetness, snap, and color. Fresh basil and toasted pecans add an American farmhouse feel with a polished, photo-ready finish.
Ingredients (for 2)
- Bone-in pork chop — 2 — patted dry
- Fresh blackberry — 1/2 cup, plus 1/4 cup for garnish
- Green bean — 8 oz — trimmed
- Radish — 6 — halved
- Dijon mustard — 1 tbsp
- Apple cider vinegar — 1 tsp
- Small garlic clove — 1 — finely grated
- Pecan — 2 tbsp — roughly chopped
- Fresh basil leaves — 6 — torn or thinly sliced
- Smoked paprika — 1/2 tsp
- Red pepper flakes — 1/4 tsp
- Butter — 1 tbsp
- Olive oil — 2 tbsp — divided
- Kosher salt — 3/4 tsp, plus more to taste
- Black pepper — 1/2 tsp
Preparation
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Step 1 — 🥩🧂🌶️Season the pork chops all over with 1/2 teaspoon kosher salt, black pepper, and smoked paprika. Let them sit at room temperature for 10 minutes while you prepare the vegetables.
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Step 2 — 🫐🥣🧄In a small bowl, mash 1/2 cup blackberries with the Dijon mustard, apple cider vinegar, grated garlic, red pepper flakes, and a pinch of salt until combined. Set aside.
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Step 3 — 🍳🥩🔥Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil, then add the pork chops and sear for 4 to 5 minutes on the first side until deeply golden.
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Step 4 — 🧈🍇✨Flip the pork chops and lower the heat to medium. Cook for 3 to 4 minutes more, then add the butter and spoon it over the chops for 1 minute. Brush with the blackberry glaze and cook 30 to 60 seconds more, until glossy and the pork reaches 145°F. Transfer to a plate to rest.
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Step 5 — 🧽🍳🫒Wipe out any excess dark bits from the skillet if needed, then return it to medium-high heat and add the remaining 1 tablespoon olive oil.
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Step 6 — 🫛🌱🥬Add the green beans and radishes in a single layer. Season with the remaining 1/4 teaspoon kosher salt and cook, tossing occasionally, for 5 to 7 minutes until blistered, tender-crisp, and lightly charred.
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Step 7 — 🥜🔥⏱️Add the chopped pecans to the skillet during the last 30 seconds of cooking and toast just until fragrant. Remove from the heat.
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Step 8 — 🍽️🌿🫐Place the pork chops on plates and spoon over any resting juices. Arrange the green beans and radishes alongside, then top with basil, toasted pecans, and the remaining 1/4 cup fresh blackberries.
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Step 9 — 😋✨🍴Serve right away while the glaze is shiny and the vegetables are warm and crisp.
A final fox tip
For an even more dramatic presentation, smear a little extra crushed blackberry glaze beneath each chop before plating. You can swap pork chops for chicken thighs if preferred, and walnuts work in place of pecans. This dish balances sweet, savory, smoky, and peppery notes, which makes it feel summery and a little unexpected while still rooted in familiar American flavors.