Pork Chops with Romesco Sauce and Charred Scallions

5 from 1 vote

Pork Chops with Romesco Sauce and Charred Scallions

This is a fast and easy meal of spiced pork chops with a tangy no-cook pepper and tomato sauce that is fancy enough for company. Either pan sear and finish in the oven or cook this on the grill. You can even marinate the chops in spices the night before for faster prep and make the no-cook sauce up to two days ahead of time.

Course Main Course

Cuisine Spanish

Keyword dairy-free, easy, egg-free, fast, main, pepper, pork, spanish, tomato

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 418kcal

Author Jenny Ross

Ingredients

2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon coriander
1/2 teaspoon ground black pepper
2 teaspoons monk fruit golden
1 teaspoon salt
24 ounces boneless pork chops 4, 6 ounce chops
1 tablespoon avocado oil
8 green onions trimmed but left whole

Romesco Sauce

1/4 cup roasted bell peppers
2 plum tomatoes
1/3 cup almonds
1 garlic clove
1 tablespoon sherry vinegar
1 tablespoon avocado oil
1/4 teaspoon paprika
pinch of cayenne optional

Instructions

Combine the cumin, chili, paprika, coriander, pepper, monk fruit, and salt in a small bowl and then generously season pork chops and set aside for 30 minutes to come to room temperature.
Preheat the oven to 400ºF.
Prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
Heat a cast iron pan over high heat and when hot, add a tablespoon of avocado oil. When the oil is shimmering, add the pork chops. Sear on each side until browned, about 5 minutes total. Transfer pan to the oven and cook for another 15 minutes, or until the chops reach and internal temperature of 145ºF.
While the chops bake, rub the green onions with a bit of oil and season with salt and pepper. Place onto a rimmed baking sheet and bake along with the chops until lightly charred.
Serve the pork chops with the sauce and charred onions.

Notes

You can also grill the chops: heat a grill over medium high heat. Brush the chops with half the oil and toss toss the green onions with the remaining half of the oil and season them with salt. Add the chops and grill until cooked to your liking, about 5 minutes per side or until an internal temperature of 145ºF. Remove to a serving platter and grill green onions until lightly charred and wilted, about 2-3 minutes. Serve with sauce.

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