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:

Walnut Romesco:


  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!

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