Place Pork Chop in a Ziploc Bag & add Chermoula to marinate; please let sit for three days refrigerated for optimal flavor
Pull Pork Chop out of marinade and pat dry with paper towels.
Warm Grits & Hominy using milk to loosen to achieve desired consistency
Sear Pork Chop on both sides over medium high heat for two minutes per side or until golden brown; cook in oven until 130 degrees internal temperature and rest for 5 minutes to ensure juices stay in the meat. Spread the romesco on the plate, top with the hominy grits, place pork chop on the top and lightly dress your arugula with Olive Oil and Sea salt.
1 Cup Toasted Peanuts
1 Cup Roasted Red Peppers
1/4 Cup Pedro Jimenz or Sherry Vinegar; add more or less based on your palate's preference