Recipe courtesy of Ronnie Woo

Brown Butter Pork Chops with Walnut Romesco Sauce

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
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Pork Chops:

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

Walnut Romesco:

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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the pork chops with the warm romesco. Sprinkle with parsley if using. Enjoy!