1Heat oven to 325 F. Toss hazelnuts and pine nuts with 2 tablespoons olive oil; spread on small baking sheet. Toast in oven until golden brown.
2On another baking sheet, spread additional 2 tablespoons of olive oil; place garlic, tomato halves (cut side down), and piquillo chiles on pan. Roast until ingredients begin to caramelize.
3In food processor or blender, puree all toasted and caramelized ingredients until smooth. Add sherry vinegar and salt, to taste. While processor or blender is running, slowly add 1/4 cup olive oil to the sauce until emulsified.
4Toss pork chops in marinade. Cover and refrigerate for at least 1 hour.
5In large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Sautee pork chops for 5 to 7 minutes per side until internal temperature reaches 145 F to 160 F. Let stand 3 minutes before serving.
6Serve with roasted vegetables on the side.
Created by Chef Jose Mendin, five-time James Beard Foundation "Best Chef: South" award nominee