Seared Pork Chops with Fingerlings and Romesco Sauce
Romesco is a traditional Spanish sauce made with roasted red peppers, garlic, almonds, and olive oil. Here we make a chunky version with walnuts. Make the sauce at least two hours before cooking the meat and potatoes.
Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 2 cloves garlic, peeled and chopped
- 1 cup chopped walnuts
- 1 cup chopped roasted red peppers from a jar, drained
- 1⁄2 cup plus 2 Tbsp. olive oil, divided
- 3 tsp. salt
- 1 1⁄2 tsp. ground black pepper
- 1⁄2 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 Tbsp. sherry vinegar
- 1 lb. fingerling potatoes, cut in half crosswise
- 4 pork chops (6 oz. each)
- In a medium bowl, combine garlic, walnuts, red peppers, 1⁄2 cup olive oil, 1 teaspoon salt, 1⁄2 teaspoon pepper, cayenne pepper, paprika, and sherry vinegar for the Romesco sauce; cover and chill.
- Preheat oven to 425°F. On a large, rimmed baking sheet, toss potatoes with 1 teaspoon salt, 1⁄2 tsp. pepper, and 1 tablespoon olive oil. Roast for about 20 minutes, turning occasionally, until tender and browned.
- Season the pork chops with remaining 1 teaspoon salt and 1⁄2 teaspoon pepper. In a large skillet over medium-high heat, heat pan for 1 minute. Add remaining 1 tablespoon oil and heat until shimmering. Working in batches, sear chops, 4 minutes on each side. Cover with foil and let stand for 10 minutes.
- Serve with roasted potatoes and topped with Romesco Sauce.