Pork Chops with Roasted Red Pepper Sauce

Serves 4

Pan IconWHY THIS RECIPE WORKS: Inspired by the classic Spanish romesco sauce, we puree roasted red peppers, almonds, garlic, and cayenne together to make a sauce that perks up pork chops. Adding sandwich bread, water, and olive oil to the processor creates a sauce that is surprisingly creamy. Roasting the cauliflower in the oven while the chops cook on the stovetop keeps this recipe efficient.

1

cup jarred roasted red peppers

¼

cup slivered almonds

1

slice hearty white sandwich bread, toasted and torn into pieces

2

tablespoons water

2

garlic cloves, minced

1/8

teaspoon cayenne pepper

7

tablespoons olive oil

Salt and pepper

1

pound cauliflower florets

1

tablespoon paprika

4

(8- to 10-ounce) bone-in pork rib or center-cut chops, ¾ to 1 inch thick, trimmed

1. Adjust oven rack to middle position and heat oven to 425 degrees. Puree peppers, almonds, bread, water, garlic, and cayenne in food processor until smooth, about 15 seconds. With processor running, slowly drizzle in ¼ cup oil until sauce is creamy, about 30 seconds. Transfer to bowl and season with salt and pepper to taste.

2. Toss cauliflower with paprika and 2 tablespoons oil until thoroughly coated, then season with salt and pepper. Transfer to rimmed baking sheet and roast until cauliflower is tender and lightly browned, about 20 minutes. Transfer to serving bowl and tent loosely with aluminum foil.

3. Meanwhile, cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter, tent loosely with foil, and let rest for 5 minutes. Serve with red pepper sauce and cauliflower.