“This puree is a cinch,” says Matthew Accarrino. “You roast the tomatoes with the carrots, onion and chile in the oven, and then you transfer the vegetables to the blender.” The puree is delicious served with his lemony, thyme-coated baked pork chops.
Slideshow:Great Pork Chop Recipes
3 plum tomatoes, halved lengthwise
2 small carrots, halved lengthwise
1 large white onion, sliced 1/2 inch thick
1 large jalapeño, halved and seeded
2 garlic cloves, unpeeled
2 tablespoons vegetable oil
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
Four bone-in, 1-inch-thick pork rib chops
1 tablespoon chopped thyme
Finely grated zest of 1 lemon
How to Make It
Preheat the oven to 450°. Arrange the tomatoes and carrots cut sides down on a large rimmed baking sheet. Add the onion, jalapeño and garlic. Drizzle with the vegetable oil and season with salt and pepper. Roast in the bottom third of the oven for about 30 minutes, until well browned.
Peel the garlic. Coarsely chop all of the roasted vegetables and transfer to a blender. Add 2 tablespoons of olive oil and the lime juice and puree until smooth. Season with salt and pepper. Leave the oven on.
Set the chops on the rimmed baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Rub the chops with the thyme and lemon zest and season with salt and pepper. Bake in the top third of the oven for about 15 minutes, or until an instant-read thermometer inserted near the bone registers 145°. Let the pork chops rest for 5 minutes. Serve with the charred vegetable puree.
Shelley Lindgren pairs this hearty dish with a bold red from Spain’s Ribera del Duero.
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