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I am in awe of this Romesco Recipe, seriously. And then paired with some perfectly seared pork chops. Oh yes, It does not get much better.
Before we get into this romesco recipe with seared pork chops, let me just bring you up to speed real quick. We are about 6 months from the wedding and I. AM. BUGGIN. Side note: is that a thing? Do people still stay buggin? Anywho, if they do or don’t, that is my state of mind. One, because I feel like we have NOTHING done, which maybe I’m being dramatic and two, because we are in the midst of moving. Again. Back to our first apartment we ever lived in. To say Baylen is seriously impressed with me would be an understatement. But, how often do you get to move back into the home you had for 6 years? Seriously, I don’t know the stats on that.
But, I have a feeling once we are all settled things will start to seem semi-sane. I hope.
Okay so, facts: I have been wanting to make a romesco recipe for a very long time. I have seen a ton of them in my cookbooks and was always like damn, that looks and sounds amazing. And then like many great ideas in one part of my brain and out the other. Until, there were some pork chops on sale. One thing led to another and I had some beautiful seared pork chops on top of some glorious romesco. And honestly, it was amazing.
Want another pork recipe?! Check out these Green Chili Pork Tacos!
Now if you google Romesco Recipe, you are going to come up with a million options.
The reason why I love my romesco recipe is because I used toasted walnuts. The complexity it brings to the flavor is out of this world. And it pairs amazingly with these seared pork chops.
The recipe itself, creates more than two servings of the Romesco sauce, but you can always add the extra to pasta, slather it on toast, or serve with your favorite protein!
So basically, hop to it! Your tastebuds are going to thank you!
BTW, My favorite pan to cook protein in is my cast iron skillet! Click on the below link to order yours from Amazon today!
Romesco Recipe with Seared Pork Chops
- Romesco Sauce:
- 2 Red Bell Peppers
- 1 Clove of Garlic
- 1/2 cup Toasted Walnuts
- 1/4 cup Olive Oil
- 1/4 cup Tomato Sauce
- 2 tbsp Red Wine Vinegar
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- Salt and Pepper to taste
- Seared Pork Chops:
- 2 Thick Bone-in Pork Chops
- Salt and Cracked Black Pepper
- Parsley, chopped
You can either buy your red bell peppers pre-roasted (they usually come in a jar) or you will roast them yourself
If you are roasting them yourself, char them all around on an open flame until they are black
Once they are black, you will need to place them in a plastic sealed bag to steam
Let sit for 5-10 minutes
Remove from bag, and using the back of a knife scrape off black charred skin, feel free to rinse under water- This will get the job done quick
Remove stems and seeds from roasted red bell peppers
In a food processor add all the romesco sauce ingredients and blend until smooth
Season with salt and pepper
Seared Pork Chops:
Preheat oven to 400 degrees
Season pork chops with salt, pepper, and cayenne powder
Add 1-2 tbsp olive oil to cast iron skillet
Heat on medium heat until smoking hot
Add pork chops to hot pan and allow to sear for 3-5 minutes, until golden brown
Flip and repeat on opposite side
Turn off heat and place cast iron skillet in oven
Cook for about 5-10 minutes, until temperature reaches 145 degrees
To plate add Romesco sauce to bottom of plate and top with seared pork chop
Garnish with chopped parsley
I ended up serving mine with roasted broccoli
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