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Pork Chops with Roasted Pepper Mojo

Pork Chops with Roasted Pepper Mojo

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Mojo picón from the Spanish Canary Islands is made with dried red chilies and is assertively flavored with garlic and cumin. The ingredients are pounded (using a mortar and pestle) or pureed with a little bread, which lends body and clingability to the sauce. To make a quick, weeknight-easy riff on mojo picón, and a delicious sauce for pan-seared pork chops, we blitz roasted red peppers, panko breadcrumbs, sherry vinegar, olive oil and the seasonings in a blender. This recipe is so simple, it doesn’t even require knife prep. Steamed or roasted potatoes are a perfect accompaniment.

Tip

Don’t forget to pat the roasted red peppers dry before adding them to the blender. Removing the excess moisture helps ensure that the sauce doesn’t wind up too watery in flavor and consistency.

Ingredients
  • ½

    cup plus 1 tablespoon extra-virgin olive oil, divided

  • 3

    tablespoons sherry vinegar

  • ½

    cup roasted red peppers, patted dry

  • 3

    tablespoons panko breadcrumbs

  • 3

    medium garlic cloves, smashed and peeled

  • 1

    teaspoon cayenne pepper

  • 3

    teaspoons sweet paprika, divided

  • 2½

    teaspoons ground cumin, divided

  • Kosher salt and ground black pepper

  • 4

    6-ounce boneless center-cut pork chops, each about 1-inch thick, patted dry

Step 1

In a blender, combine the ½ cup oil, vinegar, roasted peppers, panko, garlic, cayenne, 1½ teaspoons of paprika, 1 teaspoon of the cumin and ½ teaspoon salt.

Blend until smooth, 10 to 20 seconds, scraping down the blender as needed. Pour into a small bowl. Taste and season with salt; set aside.

Step 2

In a small bowl, stir together the remaining 1½ teaspoons cumin, the remaining 1½ teaspoons paprika and 1 teaspoon each salt and black pepper. Season both sides of the pork chops with the spice mix, rubbing it into the meat.

Step 3

In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chops and cook until well browned on the bottoms, 3 to 5 minutes.

Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a serving platter, tent with foil and let rest for about 10 minutes. Serve with the sauce.