IN THE KITCHEN WITH TONI AND FRIENDS
HEALTHY AND DELICIOUS
RECIPES
Sauteed Pork Chops with Romesco
Created by Chef Jose Mendin, five-time James Beard Foundation "Best Chef: South" award nominee
Directions:
Heat oven to 325 F. Toss hazelnuts and pine nuts with 2 tablespoons olive oil; spread on small baking sheet. Toast in oven until golden brown. On another baking sheet, spread additional 2 tablespoons of olive oil; place garlic, tomato halves (cut side down), and piquillo chiles on pan. Roast until ingredients begin to caramelize. In food processor or blender, puree all toasted and caramelized ingredients until smooth. Add sherry vinegar and salt, to taste. While processor or blender is running, slowly add 1/4 cup olive oil to the sauce until emulsified. Toss pork chops in marinade. Cover and refrigerate for at least 1 hour. In large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Sautee pork chops for 5 to 7 minutes per side until internal temperature reaches 145 F to 160 F. Let stand 3 minutes before serving. Serve with roasted vegetables on the side.
Ingredients:
4 Smithfield Prime Bone-In Pork Chops (1-inch thick)
2/3 cup hazelnuts
1/4 cup pine nuts
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
5 cloves garlic
2 tomatoes, halved
1/2 cup piquillo chiles
2 tablespoons sherry vinegar
1 tablespoon kosher salt