Pork Rib Chops With Romesco And Marsala Wine

• Romesco Sauce:
• 1 can diced tomatoes
• 2 large bell peppers, roasted, skins removed
• 2 t ancho chile
• 2/3 C EVOO
• 1/3 C blanched almonds
• 3 slices white bread, cut into small cubes
• 5 large garlic cloves
• 1/2 t crushed red pepper
• 1/4 C water
• 1 1/2 T red-wine vinegar
• black pepper to taste
• Pork Chops:
• 6 - 3/4 lb, bone-in Pork Chops
• 1 T ancho chile
• 2 t cumin
• 1 T Mexican oregano
• 1 t black pepper
• 1 t cayenne
• 2 t paprika
• 1 C Marsala wine
• 3 T unsalted butter

1. Romesco Sauce:
2. Add all ingredients to cuisinart and puree.
3. Pork Chops:
4. Dry pork chops with paper towel, salt on both sides and let sit for 30 minutes, (you can do this before roasting peppers). Preheat oven to 325F, with rack in bottom 1/3 of oven. Mix seasonings and rub both sides of each pork chop to cover completely, let sit for at least 10 minutes. Do not rub sparingly!
5. Brown butter in large, aluminum saucepan on high heat, add chops and brown, 3 minutes/side. Add marsala, pouring around sides of pork. Place in oven, uncovered, for 20 minutes, remove, baste chops and let sit for 5 min before serving.
6. Cover chops with romesco sauce, then baste 2-3 spoonfuls of juice from pan on top. Serve with bread, or roast potatoes.

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Taken from www.epicurious.com/recipes/member/views/pork-rib-chops-with-romesco-and-marsala-wine-50177772 (may not work)