Romesco sauce goes well with most any grilled food. Here it dresses up pork chops for a dish that is fancy enough for dinner guests but also easy enough to make for a weeknight meal. Turn the green onions
carefully so they don’t slip through the grate.
Pork Loin Chops with Romesco Sauce and Grilled Onions
For the romesco sauce:
1/2 cup (3 oz./90 g) roasted red peppers
1/3 cup (2 oz./60 g) raw almonds
1 slice sourdough bread, crust removed
2 cloves garlic
2 Tbs. red wine vinegar
1/2 tsp. red pepper flakes
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
6 bone-in center-cut loin pork chops, each about 10 oz. (315 g) and 1 inch (2.5 cm) thick
Kosher salt and freshly ground pepper
Olive oil for brushing
12 green onions, trimmed but left whole
To make the sauce, in a blender, combine the roasted peppers, almonds, bread, garlic, vinegar and red pepper flakes and process until fairly smooth. With the machine running, slowly pour in the 1/4 cup olive oil and process until the sauce emulsifies. (The sauce can be made 1 day in advance and refrigerated. Bring to room temperature before using.)
At least 30 minutes before you plan to begin grilling, remove the pork chops from the refrigerator. Season the chops generously on both sides with salt and pepper. Brush both sides with olive oil.
Prepare a charcoal or gas grill for direct grilling over medium heat. Brush and oil the grill grate.
Toss the green onions lightly with olive oil and sprinkle with salt. Place the chops on the grill directly over the fire and cook until nicely grill-marked, about 5 minutes. Turn the chops and add the green onions to the grill. Cook the chops until well marked and cooked to your liking, another 5-7 minutes for medium, or until an instant-read thermometer inserted horizontally into the center of a chop away from bone registers 145 degrees F (63 degrees C). Transfer the chops to a platter. Turn the green onions, and cook until tender and slightly wilted, about 2 minutes longer.
Place the green onions on the platter with the pork and serve at once, passing sauce on the side. Serves 6.
Recipe adapted from Grill Master, by Fred Thompson