Browned Butter Pork Chops with Walnut Romesco Sauce
Description
These pork chops are truly delicious. They are served with a blow your mind amazing Walnut Romesco sauce with great flavor and texture.
Ingredients
Pork Chops:
1 ½ lb. bone-in pork chops
4 finger pinch of Kosher salt
4 finger pinch of freshly ground black pepper
2 T. unsalted butter
1 T. canola oil
Walnut Romesco Sauce:
2 cloves garlic
1 whole roasted red pepper, homemade or jarred
1 c. crusty bread, diced
¼ c. olive oil
¼ c. Pecorino cheese
¼ c. walnuts
¼ c. filtered water, more as needed to blend
2 T. tomato paste
2 T. apple cider or red wine vinegar
4 finger pinch of salt
4 finger pinch of freshly ground black pepper
Directions
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Preheat oven to 375 degrees.
Pat pork chops dry with a paper towel. Season both sides with 4 finger pinches of salt and pepper. Let rest for 10–15 minutes at room temperature.
In a food processor, combine all Walnut Romesco Sauce ingredients, blending until desired consistency. Transfer to a small saucepan; cook on medium-low heat to warm, stirring often.
In a large skillet, heat butter and canola oil over medium-high heat; when oil begins to smoke, gently place pork chops in the skillet; brown each side for 3-4 minutes, until deep golden brown. Transfer chops to a baking sheet; bake for 10-15 more minutes, until cooked through.
Serve pork chops with the warm Walnut Romesco Sauce.