Browned Butter Pork Chops with Walnut Romesco Sauce
1½ pound of bone-in pork chops
Freshly ground black pepper
2 tablespoons of unsalted butter
1 tablespoon of canola oil
Walnut Romesco Sauce:
2 cloves of garlic
1 whole roasted red peppers, homemade or jarred
1 cup of crusty bread, diced
¼ cup of olive oil
¼ cup of Pecorino cheese
¼ cup of walnuts
¼ cup of filtered water, more as needed to blend
2 tablespoons of tomato paste
2 tablespoons of apple cider vinegar or red wine vinegar
4-finger pinch of salt
4-finger pinch of freshly ground black pepper
Preheat oven to 375 degrees F.
Pat the pork chops dry with a paper towel and season each side with 4-finger pinches of salt and ground black pepper. Let rest for 10–15 minutes at room temperature.
In a food processor, combine all the ingredients for the walnut romesco sauce and blend until desired consistency. Transfer to a small saucepan and cook on medium-low heat to warm up, stirring often.
In a large skillet, heat the butter and canola oil over medium-high heat.When the oil begins to smoke, gently place the pork chops in the skillet and brown each side for 3-4 minutes, until deep golden brown.Transfer the chops to a baking sheet and roast for 10-15 more minutes, until cooked through.
Serve the pork chops with the warm walnut romesco sauce and enjoy!