Bone – In Pork Chop Recipe

Prepare the Fingerling Potatoes

Preheat your oven to 400°F (200°C). Toss the fingerling potatoes with 2 tablespoons of olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes or until golden and tender.

Cook the Pork Chops

Season the bone-in pork chops with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side until they are nicely browned. Reduce the heat to medium and cook for an additional 5-7 minutes until they reach an internal temperature of 145°F (63°C).

Prepare the Broccolini

In the last 10 minutes of cooking the pork chops, add the broccolini to the same skillet, sautéing it for about 3-4 minutes until bright green and slightly tender.

Make the Pecan Romesco

In a food processor, combine the pecans, roasted red bell pepper, garlic cloves, red wine vinegar, smoked paprika, and parsley. Blend until smooth, adding salt and pepper to taste.

Char the Spring Onions

In a separate small skillet, add the spring onions and char them over medium-high heat for about 2-3 minutes until they are slightly blistered.

Serve

On each plate, serve a pork chop alongside roasted fingerling potatoes and sautéed broccolini. Drizzle with the pecan romesco and top with charred spring onions.