BROWN BUTTER PORK CHOPS WITH WALNUT ROMESCO SAUCE

Brown Butter Pork Chops with Walnut Romesco Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

Previous Next

Four 6-ounce bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
Chopped parsley for garnish, optional
2 cloves garlic, peeled
1 whole roasted red pepper, homemade or jarred
1 cup diced crusty bread, diced
1/4 cup olive oil
1/4 cup grated Pecorino Romano cheese
1/4 cup walnuts
1/4 cup filtered water, plus more as needed
2 tablespoons tomato paste
2 tablespoons apple cider vinegar or red wine vinegar
Large pinch salt
Large pinch freshly ground black pepper
Chopped parsley for garnish, optional

Steps:

Preheat the oven to 375 degrees F.
For the pork chops: Pat the pork chops dry with a paper towel and season each side with a generous amount (a 4-finger pinch) of each salt and black pepper. Let rest for 10 minutes at room temperature.
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 cook until deep golden brown, 3 to 4 minutes per side. Transfer the chops to a baking sheet and roast until just rosy in the center and an instant-read thermometer inserted into the center of a chop registers 145 degrees F, 10 to 15 minutes.
Meanwhile, for the walnut romesco: Combine the garlic, roasted red pepper, bread, oil, Pecorino, walnuts, water, tomato paste, vinegar, salt and pepper in a food processor. Process until a finely chopped paste forms, adding more water a tablespoon at a time if needed. Transfer the sauce to a small saucepan and cook over medium-low heat, stirring often, until it is warm.
Serve the pork chops with the warm romesco. Sprinkle with parsley if using. Enjoy!