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
Preheat the oven to 180°C.
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.
Season the pork with salt.
Spread the ground nori/seaweed on wax paper and coat both sides of the chops with seaweed.
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.
Transfer the chops to the oven and roast for 20 minutes, turning once or twice.
Transfer the chops to a cutting board and let rest for 10 minutes.
Cut the pork off the bone and slice the meat; transfer to plates.