Herbed Pork Chops

with Romesco Sauce & Vegetables

35 MIN

-$0.05/serving 2 Servings

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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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!