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Browned Butter Pork Chops with Walnut Romesco Sauce

Browned Butter Pork Chops with Walnut Romesco Sauce

1½ pound of bone-in pork chops

Kosher salt

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


  1. Preheat oven to 375 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the pork chops with the warm walnut romesco sauce and enjoy!



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