Skip to main content
LoginSign Up
Pork Chops with Peanut–Red Chili Salsa

Pork Chops with Peanut–Red Chili Salsa

Simple pork chops are the perfect foil for big flavor, be it fruity, spicy or savory. This dish packs it all, in a spicy-nutty-sweet-tangy salsa, slathered on top.

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes

The salsa in this recipe was inspired by Mexican salsa macha, an unusual blend of dried chilies, garlic, nuts, seeds and olive oil. We use honey-roasted peanuts to give our version sweetness. California or New Mexico chilies work best here, as they offer mild heat, subtle fruitiness and vivid color. The spicy-nutty-sweet-tangy flavor of the salsa is a perfect match for simply cooked pork chops.

Ingredients
  • 6

    California OR New Mexico dried chilies, stemmed, seeded and torn into rough 1-inch pieces

  • 2

    medium garlic cloves, smashed and peeled

  • 2

    tablespoons black OR white sesame seeds

  • 4

    1-inch-thick bone-in, center-cut pork loin chops (each about 8 ounces), patted dry

  • Kosher salt and ground black pepper

  • 1

    tablespoon neutral oil

  • ¾

    cup honey-roasted peanuts

  • ¼

    cup lime juice

In a 12-inch skillet over medium, toast the chilies, garlic and sesame seeds, stirring, until fragrant. Transfer to a food processor and let cool. Season the chops with salt and pepper. In the same skillet, heat the oil until barely smoking. Add the chops and cook until well browned, then flip and cook until 130°F at the center. Transfer to a platter. Add the peanuts to the processor and pulse until finely chopped. Transfer to a bowl. Stir in the lime juice and enough water to yield a spreadable consistency. Season with salt and pepper and serve with the chops.

Featured in