Nori-Rubbed Pork Chops with Spring Pickled Carrots


  • 3 x 450g double-rib pork chops 
  • ¼ cup fresh lime juice 
  • ½ teaspoon crushed red pepper 
  • coarse sea salt 
  • 4 large carrots, cut into ribbons with a vegetable peeler 
  • 30g dried seaweed (nori), ground in a spice grinder 
  • 2T extra-virgin olive oil 
  • coriander sprigs, for garnish 


  1. Preheat the oven to 180°C. 
  2. Stir the lime juice, crushed red pepper and 1 teaspoon of salt in a bowl until the salt dissolves. Add the carrots and toss to coat. Let stand for up to 1 hour (at least 20 minutes), tossing occasionally. 
  3. Season the pork with salt. 
  4. Spread the ground nori/seaweed on wax paper and coat both sides of the chops with seaweed. 
  5. Heat oil in a large ovenproof skillet. Add the pork and cook over moderately high heat for approximately 6 minutes, turning once, until the seaweed crust is slightly darkened. 
  6. Transfer the chops to the oven and roast for 20 minutes, turning once or twice. 
  7. Transfer the chops to a cutting board and let rest for 10 minutes. 
  8. Cut the pork off the bone and slice the meat; transfer to plates. 
  9. Drain the carrots and mound alongside the pork. 
  10. Garnish with the coriander and serve.