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Ingredients

  • 4 ounces roasted red peppers
  • 1/2 cup blanched slivered almonds (toasted)
  • 1/4 cup bread crumbs
  • 1 clove garlic (smashed)
  • 1/4 cup crushed tomatoes (canned)
  • 2 tablespoons leaf parsley (flat-, chopped)
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 cup extra-virgin olive oil
  • fine sea salt
  • black pepper
  • 2 bone-in pork chops (1-inch thick)
  • olive oil
  • smoked paprika
  • garlic salt

Directions

  1. Pre-heat oven to 400 degrees F with the rack in the middle of the oven.
  2. Rub a liberal amount of olive oil onto both sides of the pork chops. Season on both sides with some garlic salt & smoked paprika. Bake for 20-22 minutes then broil for 3-4 minutes until the pork chops are completely cooked through reaching internal temperature between 145 degrees F. to 160 degrees F. Let rest 3 minutes.
  3. Romesco: Puree all ingredients in a food processor. Add salt & pepper to taste.
  4. Garnish cooked pork chops with romesco sauce and chopped fresh parsley. Serve immediately.
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