Pork Chop with Carrots and Romesco Sauce
Romesco sauce is traditionally a seafood sauce from the Catalonia region of Spain. It’s made from roasted red peppers, almonds, olive oil, and garlic. However, because it’s so rich and hearty, it pairs fantastically with pork, chicken, or lamb.
I made a simple pork chop with stove-top braised carrots to accompany my Romesco sauce. In the end, the dish becomes a bold and flavorful alternative for your average pork chops. And don’t be thrown off by the Romesco sauce, it literally only takes five minutes to make.
Prep time: 10 min. (plus 12-24 hours to brine the pork chop — optional)
Cook time: 15 min.
Serves: 1 (easily scale up for more servings)
- 1 boneless (or bone-in) pork chop
- 3-4 medium carrots, peeled
- Romesco sauce
- 1 cup of chicken stock (optional — water will work too)
- Salt and pepper
- Dash of thyme
- Coconut oil, or olive oil for cooking
- Heat oven to 450°F.
For the carrots
- Place the carrots and chicken stock in a pan over high heat. Add a few healthy dashes of thyme. Bring to a boil, then immediately reduce to low heat and cover. Cook for 10 min. until you can easily sink a fork into the carrots.
- Note: You don’t need to cover the carrots with the chicken stock (or water). You only need to have enough liquid to come about halfway up the carrots. Even if you don’t have enough chicken stock, you can add a little water to bring it up half way.
For the pork chop
- Bring a brined pork chop to room temperature, and lightly season both sides with salt and pepper.
- Add the coconut oil (or olive oil) to medium-high heat in a pan. Add the pork chop and sear both sides until brown (about 3-4 min. each side).
- If you’re already cooking in an oven-safe pan, put the pan along with the pork chop in the oven and cook until the internal temp reaches 145°F (or, transfer the pork chop to an oven safe dish if your pan isn’t).
- Plate the romesco sauce first, then the carrots, then the pork chop.