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Pan-Seared Pork Chop with Romesco Potatoes

Inspired by our favorite tapas dishes, we created this easy Whole30 meal to bring those robust flavors straight to your dinner table. Pork chops get a good sear before being nestled into a bed of crispy potatoes drizzled with our deeply flavorful Romesco.

Chef Tip: A few notes here: Make sure your potatoes are cut into even pieces. That'll help them cook evenly. Also make sure your skillet is HOT, and don't move the chops around until they have a nice, crusty sear on the bottom. The rest will flow.


  • 12-15 baby potatoes, cut into bite-sized pieces

  • Olive oil

  • Salt

  • 2 ½-inch-thick, bone-in pork chops

  • Haven's Kitchen Red Pepper Romesco

  • ½ bunch fresh parsley, chopped

  • Flaky salt



Preheat your oven to 400°F


Toss the potatoes with olive oil and salt and spread out on a sheet pan lined with parchment. Roast for 35 minutes until crispy


Meanwhile, after 25 minutes, heat a cast-iron skillet over high heat. Pat the chops dry and season them generously with salt


Add a glug of oil to the skillet, then lay the pork chops in. Sear, undisturbed, for about 5 minutes, until the bottoms are caramelized and deeply browned. Flip and sear on the other side for about 4 minutes. Using a meat thermometer, check to see that the internal temperature of the chops is 135°F


Remove the chops from the skillet and add the potatoes. Add a squeeze of Romesco sauce to the potatoes and stir to coat then. Add chopped parsley and stir to combine. Nestle the pork chops into the potatoes and finish with some flaky salt

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Nutrition (per serving)

  • Calories = 780

  • Total fat = 38g

  • Total carbohydrates = 79g

  • Fiber = 9g

  • Protein = 30g

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