Pork Chops with Romesco and Cauliflower Rice
2 portions
35mRomesco is one of my favorite sauces, and you'll fine here a very easy version of it. Pair it with a juicy pork chop and cauliflower rice for a balanced and engaging meal with minimal prep.
What you will need
2 Tbsp Butter
1 lb Riced Cauliflower
12 oz. Roasted Red Peppers
1 cup Whole Almonds
1 Tbsp Sherry Vinegar
1 lb Pork Chops
Salt
Pepper
(Nutritional facts 139 calories, 9.28 g fat, 6.4 g carbohydrates, 8.99 g protein, 18 mg cholesterol, 509 mg sodium)How to cook
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Melt butter in a saucepan over medium/low heat.
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Add the riced cauliflower.
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Stir the cauliflower to coat in butter, then cover the pot. Cook for about 5 minutes with the lid on.
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After 5 minutes, the cauliflower should be cooked through and ready to eat. Give it a stir and add a little salt and pepper as desired.
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Place the almonds in a small food processor and chop to a fine meal.
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Strain the roasted peppers and discard the packing liquid. Add them to the food processor. Pulse to a puree. If yo're open to a little extra work, roasting your own bell peppers is a big advantage in flavor here. Roast at 400°F for 25 minutes, then cover and rest for easy peeling.
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Add the sherry vinegar.
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Add a little salt and pepper. Mix well, taste and adjust seasoning as necessary.
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Season the pork chop thoroughly with salt and pepper. Don't forget to season the fatty strips on the side of your pork chop.
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Heat some oil in a heavy skillet over high heat.
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Sear pork chops until golden brown on both sides. For thin pork chops, you should be close to done at this point. I was lucky enough to get a thick, bone-in pork chop here. After searing, I tipped the chop over on its fat cap and put the whole heat-safe skillet in the oven at 400°F for about 15 minutes.
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Cook pork to an internal temperature above 145°F. Try not to go too far past that or it might get too tough.
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Serve over cauliflower rice with a heaping scoop of romesco.
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