Pan-Seared Pork Chops with Spanish Romesco Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-seared and topped with a vibrant Romesco sauce made from roasted red peppers, almonds, and smoked paprika. This Spanish recipe, ready in about 30 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 bone-in pork chops with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add pork chops and sear for 4-5 minutes per side until golden brown and internal temperature reaches 145°F; remove from heat and rest.
  3. Step 3: Meanwhile, combine 2 large roasted red bell peppers, 1/4 cup toasted almonds, 2 garlic cloves, 1 tsp smoked paprika, 1 tbsp sherry vinegar, and 1/2 cup torn stale bread in a food processor. Pulse while slowly streaming in 1/4 cup extra virgin olive oil until smooth but still slightly textured.
  4. Step 4: Spoon Romesco sauce generously over rested pork chops and serve warm.

Frequently asked questions

How long does Pan-Seared Pork Chops with Spanish Romesco Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Spanish Romesco Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork chops from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Spanish Romesco Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Spanish Romesco Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Spanish Romesco Sauce?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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