Browned Butter Pork Chops with Walnut Romesco Sauce

Browned Butter Pork Chops with Walnut Romesco Sauce
Chef Ronnie Woo is making delicious bone-in pork chops with homemade romesco sauce.

Ingredients for Pork Chops

  • 1 ½ pound of bone-in pork chops
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of canola oil

Ingredients for Walnut Romesco Sauce

  • 2 cloves of garlic
  • 1 whole roasted red peppers, homemade or jarred
  • 1 cup of crusty bread, diced
  • ¼ cup of olive oil
  • ¼ cup of Pecorino cheese
  • ¼ cup of walnuts
  • ¼ cup of filtered water, more as needed to blend
  • 2 tablespoons of tomato paste
  • 2 tablespoons of apple cider vinegar or red wine vinegar
  • 4-finger pinch of salt
  • 4-finger pinch of freshly ground black pepper

Browned Butter Pork Chops - Home & Family


1. Preheat oven to 375 degrees F.
2. Pat the pork chops dry with a paper towel and season each side with 4-finger pinches of salt and ground black pepper. Let rest for 10–15 minutes at room temperature.
3. In a food processor, combine all the ingredients for the walnut romesco sauce and blend until desired consistency. Transfer to a small saucepan and cook on medium-low heat to warm up, stirring often.
4. 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 brown each side for 3-4 minutes, until deep golden brown. Transfer the chops to a baking sheet and roast for 10-15 more minutes, until cooked through.
5. Serve the pork chops with the warm walnut romesco sauce and enjoy!

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