Herbed Pork Chops with Romesco Sauce & Vegetables

Herbed Pork Chops

with Romesco Sauce & Vegetables

35 MIN
-$0.05/serving 2 Servings
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  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Shrimp

    From the Test Kitchen

    Here, savory oregano-spiced pork chops are topped with a drizzle of creamy romesco sauce and crunchy almonds. We'll serve the pork alongside smoky roasted potatoes and vegetables tossed in a splash of tangy vinegar and oil, plus golden raisins for pops of sweetness.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Herbed Pork Chops with Romesco Sauce & Vegetables
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ¾ lb Golden Potatoes
    • 1 Poblano Pepper
    • 1 Red Onion
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 1 oz Castelvetrano Olives
    • 1 Tbsp Sherry Vinegar
    • 1 tsp Whole Dried Oregano
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ cup Labneh Cheese
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the olives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the romesco sauce and labneh. Taste, then season with salt and pepper if desired.

    Roast the vegetables
    2 Roast the vegetables

    Line a sheet pan with foil. Place the diced potatoes, onion wedges, and diced pepper on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

    Cook the shrimp
    3 Cook the shrimp

    Once the vegetables have roasted about 15 minutes, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

    Finish & serve your dish
    4 Finish & serve your dish

    While the pork rests, to the bowl of roasted vegetables, add the chopped olives, vinegar, raisins, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp with the finished vegetables. Top the shrimp with the creamy romesco sauce. Garnish with the almonds. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the olives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the romesco sauce and labneh. Taste, then season with salt and pepper if desired.

    2 Roast the vegetables

    Line a sheet pan with foil. Place the diced potatoes, onion wedges, and diced pepper on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

    Roast the vegetables
    Cook the shrimp
    3 Cook the shrimp

    Once the vegetables have roasted about 15 minutes, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

    4 Finish & serve your dish

    While the pork rests, to the bowl of roasted vegetables, add the chopped olives, vinegar, raisins, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp with the finished vegetables. Top the shrimp with the creamy romesco sauce. Garnish with the almonds. Enjoy! 

    Finish & serve your dish
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