Milk Street Recipe

Pork Chops with Roasted Pepper Mojo

Name: Pork Chops with Roasted Pepper Mojo
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
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

30 minutes

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

01

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.

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.

Ashley H.

So, so good. I can't wait to make it again.

Scott P.

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

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Pork Chops with Roasted Pepper Mojo