Pork Chops with Chunky Red Pepper Sauce

  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 1x


Pork Chops

Red Pepper Almond Sauce

  • 1/2 cup roasted red peppers
  • 1/2 cup packed parsley, leaves and stems
  • 1/2 cup roasted, unsalted almonds
  • 2 cloves of garlic
  • 1/2 a medium tomato, about 1/2 cup
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Pork Chops

  1. Preheat oven to 425 degrees with the oven rack in the middle. Preheat a cast iron skillet (or heavy bottomed skillet) over medium high heat.
  2. Pat the pork chops dry, season with salt and pepper.
  3. Add the vegetable oil to the skillet. Cook about 3-5 minutes on the first side. Flip when golden brown. Transfer the cast iron skillet to the oven to finish cooking. I like my pork chops cooked medium well. Cook the pork chops until they reach an internal temperature of 165 degrees. Depending on how thick your pork chops are, they’ll cook in the oven anywhere from 5-15 more minutes.
  4. Remove the pork chops from the oven, and transfer to a plate to rest for 5 minutes.

Red Pepper Almond Sauce

  1. While the pork chops are in the oven, combine all the ingredients in a food processor. Pulse about 20 times until the mixture is combined but still chunky. You want it to look like a chunky salsa. Set aside.


  1. Serve the pork chops warm, topped with the red pepper almond sauce.