Pork Chops with Roasted Pepper Mojo | Christopher Kimball’s Milk Street

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Milk Street Recipe

Pork Chops with Roasted Pepper Mojo

30 minutes

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

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