Oven-Roasted Pork Chop with Romesco, Cauliflower, and Garlic Green Beans
Oven-Roasted Pork Chop with Romesco, Cauliflower, and Garlic Green Beans
Ingredient List:
4 Pork Chops (1 per person)
1 lb green beans
1 head cauliflower
16 oz roasted red bell peppers
1/4 cup drained oil-packed sun dried tomatoes
1/2 cup whole almonds (unsalted)
2-3 cloves garlic
1 tbsp red wine vinegar
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup olive oil
Preheat Oven to 350 Degrees
Step 1: Prep Veggies
Roughly chop 1 head of cauliflower, toss with olive oil, salt, and pepper, and place on a roasting tray in a single layer. Set on upper rack to roast, tossing occasionally to roast evenly. (These will roast for a total of approximately 45 minutes)
While the cauliflower is roasting, trim up your green beans, and crush or mince 2 cloves of garlic. Set aside.
Step 2: Make Romesco
In a blender, place:
16 oz drained roasted bell peppers
1/4 cup drained oil-packed sun dried tomatoes
1/2 cup whole almonds (unsalted)
2-3 cloves garlic
1 tbsp red wine vinegar
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup olive oil
Blend to a fine, sauce-like consistency.
Step 3: Cook Pork
Heavily salt and pepper each side of your pork chops. Set an oven-safe pan on medium-high with a neutral oil (like canola) until searing hot and just starting to smoke… then sear both sides of your chops a dark golden brown (3-5 minutes per side).
Place an oven-safe thermometer into the thickest part of your pork, and place in the oven until the internal temperature reaches 140 degrees. Then remove, and set aside under foil to rest for 5 minutes.
Step 4: Saute Green Beans
While pork is resting, place green beans into a pan heated with 1 tbsp of olive oil, tossing regularly. After 3-4 minutes, add minced garlic, and continue tossing for another 60 seconds. When beans are just starting to look cooked (but retain their snappy texture), take them off the heat and begin plating.
Step 5: Plate
To Plate: swoop a large spoonful of Romesco (pepper sauce) onto one side of the plate. Place your pork chop on the opposite side. Arrange roasted cauliflower on top of your romesco. Place sautéed garlic beans along the side of your chop. Serve.
