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Milk Street Recipe

Pork Chops with Roasted Pepper Mojo

30 minutes

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Pork Chops with Roasted Pepper Mojo

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.

4

Servings

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.

30 minutes

Reviews
Jennifer R.
July 4, 2022
Crazy delicious!!
This was fantastic! I didn't have pork chops, so used tenderloin sliced thickly. The flavor to effort ratio - not much work goes into creating a really great dish. I have some of the sauce left over, so will be giving some chicken the same treatment later in the week. Excellent recipe - thank you!
Jean S.

This was delicious. Easy to make and the sauce was amazing. Would go well on lots of other protein or veggies!

Jean S.

Do I have to store leftover sauce in fridge or leave it at room temp?

Lynn C.

Hi Jean -

Since it contains fresh garlic we would store it in the refrigerator. However, since it also contains oil, you will want to let it come to room temperature before using so the oil will harden in the fridge.

Best,
The Milk Street Team

Melissa D.

This was so good. I had doubts when I tried the sauce by itself; it was just ok. However when I had it with the pork and the mashed potatoes it went perfectly. My kids and husband enjoyed it as well.

Jennifer B.

Delicious pork and spice rub. Instead of the pepper sauce, I used ajvar and it was delicious.

Scott P.

What a tasty, vibrant sauce! This was so easy to make for such a gourmet-restaurant dish.


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