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Spanish Spiced Pork Romesco plated unsliced

Spanish Spiced Grilled Pork with Romesco

3 from 2 votes
Print Recipe
Course: Dinner, Lunch, Main, Sauce
Cuisine: Spanish
Keyword: Chop, Grilled, Pork, Roasted Peppers, Romesco, Spanish, Spiced
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Flavor packed dry rub and Romesco sauce make this dish a hit!
Sweet roasted peppers with a kick of spice from the dry rub. Serve with some roasted potatoes.
You will be finding ways to use this sauce. Try on fish and steak!
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Equipment

Recipe Multiplier

Spanish Spice Rub

  • 2 tbsp Spanish Paprika
  • 1 ½ tsp Cumin - ground
  • 1 ½ tsp Dry Mustard
  • 1 tsp Fennel - ground
  • ½ tsp Granulated Garlic
  • 1 ½ tsp Kosher Salt
  • ½ tsp Black Pepper
  • 4 ea Pork Chop - boneless or bone-in

Romesco Sauce

  • 10 oz Roasted Peppers - Sweet or Red Bell
  • ⅓ cup Raw Almonds - whole
  • 5 ea Garlic Cloves
  • 15 oz Tomato Canned - whole or fire roasted
  • ¼ cup Extra Virgin Olive Oil
  • 2 tbsp Sherry Vinegar or Red Wine Vinegar
  • 2 tsp Spanish Paprika
  • ½ tsp Kosher Salt
  • 1 slice Sourdough Bread

Instructions

Prepping the Romesco Sauce

  • If using fresh bell peppers, roast to develop char on the skin.
    Place in a bowl and cover with plastic wrap to allow them to steam.
    Remove skin and seeds after 15 minutes.
  • In a 350° oven, roast the almonds for 10 minutes.
    Remove from the oven and allow to cool.
  • Toast the slice of sourdough bread in a toaster.

Assembling the Romesco Sauce

  • In a food processor, add the almonds and garlic.
    Pulse to breakdown but not mince.
  • Add the roasted bell peppers and canned tomatoes.
    Pulse to breakdown the peppers and tomatoes into ¼-½" pieces.
  • Add the vinegar (sherry or red wine), Extra Virgin Olive Oil, Spanish Paprika and Kosher Salt.
    Turn on the food processor and let run for about 5-10 seonds.
  • Break apart the toasted bread into pieces and add to the food processor.
    Let run to break down the toast.
  • The finished sauce should be thick with bits of almond, garlic and even small pieces of toast chopped fine.
    By leaving the sauce with small pieces gives it a texture reminiscent of making in a mortar and pestle.
    Hold at room temperature until pork is grilled and ready for service.

Making the Spanish Spice Rub

  • Combine all of the spices in a bowl and mix until well combined.
    Hold aside until ready to use.
    Store unused portion in an air tight container for future use.

Seasoning and Grilling the Pork Chops

  • Preheat the grill, charcoal is preferred as it adds additional smokey flavor to the meat.
    Use what you have, gas grill, cast iron pan or even cook under the broiler to get char on the pork.
  • Rub the each pork chop with 1 tbsp of the dry rub a half an hour before you are going to grill.
    Allow the seasoned chops to sit at room temperature while waiting to grill.
  • Sear the pork chops on the grill grate for a couple of minutes on the first side, rotate the pork chop to develop diamond grill marks. (10 & 2)
    Cook for an additional minute.
  • Turn the chops over and repeat the grill mark process if you like on the second side.
  • Using a probe thermometer, temp the pork chops to 135°-140°.
    Remove and let rest for 10 minutes to allow juices to reabsorb into the meat.
  • Plate the pork chop whole or sliced. Serve with the Romesco sauce at room temperature or slightly warmed on the side.
    Enjoy!

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