Grilled Pork Chops with Romesco from The Weeknight Cook by Brigit Binns
Marinate the pork chops Season the pork chops with salt. In a shallow glass or ceramic dish, whisk the romesco with 1 tablespoon of the oil. Add the chops, turn to coat, and let stand at room tempe...
Ingredients
- Sherry vinegar, 1 tablespoon
- Yukon gold potatoes, 1½ lb (750 g)
- Olive oil, 6 tablespoons (3 fl oz/90 ml)
- Salt and freshly ground pepper
- Romesco Sauce, ½ cup (4 fl oz/125 ml)
- Green (spring) onions, 3, chopped
- Boneless, center-cut pork chops, 4, each 1 inch (3 cm) thick
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