Brown Butter Pork Chops With Walnut Romesco Sauce Recipes

WALNUT ROMESCO SAUCE

Steps:

• In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

BROWN BUTTER PORK CHOPS WITH WALNUT ROMESCO SAUCE

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!

PORK CHOPS WITH BROWNED GARLIC BUTTER SAUCE ( CAJUN )

Steps:

• Combine all the seasoning ingredients in a small bowl.
• Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
• Add the remaining seasoning mix to the flour and place on a flat plate.
• Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
• Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
• Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
• Drain on paper towels.
• In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
• Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
• Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
• Remove from heat and drizzle over the chops. Serve immediately.