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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
Ingredients
-
½
cup plus 1 tablespoon extra-virgin olive oil, divided
-
3
tablespoons sherry vinegar
Directions
-
01In 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.
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February 3, 2023
Delish!
The seared chops were juicy and flavorful, and the mojo sauce shined. Can a delicious meal get any easier than this?!
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!
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This was delicious. Easy to make and the sauce was amazing. Would go well on lots of other protein or veggies!