Pork chops with Romesco Sauce

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 2 teaspoons monk fruit golden
• 1 teaspoon salt
• 24 ounces boneless pork chops 4, 6 ounce chops
• 1 tablespoon avocado oil

Romesco Sauce

• 1/4 cup roasted red peppers (I used two peppers, cut in quarters lengthwise. Place cut-side down on sheet pan and bake at 450° for 15-20 minutes until slightly blackened. Cool slightly and remove skin). 
• 2 plum tomatoes
• 1/3 cup almonds
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 1 tablespoon avocado oil
• 1/4 teaspoon paprika
• pinch of cayenne optional

Instructions

• Combine the cumin, chili, paprika, coriander, pepper, monk fruit, and salt in a small bowl and then generously season pork chops and set aside for 30 minutes to come to room temperature.
• Preheat the oven to 400ºF.
• Prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
• Grilled the pork chops.
• Serve the pork chops with the sauce.
  
  
  Original recipe adapted from https://primalwellness.coach/2020/07/02/pork-chops-with-romesco-sauce-and-charred-scallions/