Step 1

Make the osso buco sauce:

Step 2

In a large, wide pot, heat the oil over medium-high heat until it begins to shimmer. Add the pork and neck bones and brown on all sides, then transfer to a baking sheet.

Step 3

Add the onion, carrots, celery, fennel and garlic to the pot and stir. Cook until deeply browned and caramelized, about 10 minutes. Return the browned pork and bones to the pot, then pour in the wine and cook until reduced by half. Add the stock, demi-glace, chile flakes, bay leaf and thyme and bring to a boil. Reduce the heat to medium to achieve a steady simmer and cook until the liquid has reduced by almost half, about 1½ hours.

Step 4

Strain the liquid, discarding the solids, and transfer to a medium saucepan. Add the tomatoes and simmer over medium heat for 1 hour, then use a potato masher to completely break down the tomatoes. Simmer for 1 hour more, or until reduced to a sauce consistency; you should have about 3½ cups. Season with salt and pepper, cover, and keep warm over low heat.

Step 5

Make the gremolata:

Step 6

In a small bowl, stir together the parsley, garlic, lemon zest, orange zest and olive oil to combine. Season with salt and pepper and set aside.

Step 7

Make the Spanish spice rub:

Step 8

In a small bowl, combine all the ingredients and stir to incorporate. Transfer to an airtight container and store in a cool, dry place for up to 6 months.

Step 9

Make the romesco:

Step 10

For the roasted red peppers, set a stovetop burner to medium-high heat. Place the peppers on the grate over the flame, turning periodically until all sides are charred and softened, about 12 minutes. Remove from the flame and transfer to a medium bowl, cover, and allow to steam, about 10 minutes. Remove from the bowl and remove the stem and seeds. Using a clean kitchen towel, remove the charred skin. Store in an airtight container in the refrigerator for up to a week.

Step 11

In a large sauté pan, heat 2 tablespoons of oil over medium-high heat. Add the peppers and cook until the edges begin to brown, about 3 minutes. Transfer to the bowl of a food processor. In the same sauté pan, heat 1 tablespoon of oil, add the almonds, and fry until golden brown, about 2 minutes. Transfer with a slotted spoon to the food processor with the peppers. Add a splash more oil to the sauté pan and sauté the raisins until heated through and slightly browned, then transfer to the food processor. Add more oil and sauté the chiles until warmed through and slightly browned, then transfer to the food processor. (See a pattern yet?) Add more oil and sauté the tomatoes until warmed through and slightly browned, then transfer to the food processor. Add a bit more oil and sauté the garlic until fragrant, then add to the food processor.

Step 12

Now add the vinegar, honey, harissa, and chile paste to the food processor and process until smooth. The consistency should be similar to hummus; if the sauce is too thick and chunky, add more olive oil to thin it out. Season with salt and pepper and store in an airtight container in the refrigerator for up to 1 week, or in the freezer for 6 months.

Step 13

Cook the pork chops:

Step 14

Preheat the oven to 450 F. Set a wire rack over a baking sheet.

Step 15

Season the pork chops liberally on both sides with salt and pepper and season only one side with the spice rub. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the oil and heat until it begins to shimmer.

Step 16

Working in batches of two, carefully place the pork chops in the pan rub-side down and cook until a deep crust forms, about 4 minutes. Flip each chop over and cook for 4 minutes on the second side. Remove from the pan and transfer to the wire rack.

Step 17

Carefully pour the oil from the skillet into a heatproof bowl and wipe out the skillet with paper towels (once cooled, discard the oil). Return the skillet to the heat, add the remaining 2 tablespoons of oil and repeat to cook the remaining pork chops. Add the pork chops to the wire rack, tent with foil and set aside.

Step 18

Make the romesco polenta:

Step 19

In a large saucepan, bring 6 cups of water to a boil over medium-high heat. Reduce the heat to medium and add 1/2 teaspoon salt. Slowly whisk in the polenta and cook, whisking, until it begins to thicken, about 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from heat, stir in the mascarpone, butter and Parmigiano cheeses and fold in the romesco. Season with salt and pepper.

Step 20

To serve:

Step 21

Place the pork chops in the oven for 3 minutes. Divide the polenta among four wide, shallow bowls. Spoon the osso buco sauce over the polenta. Place a pork chop on the sauce, rub-side up, and place a dollop of gremolata on each. Serve immediately.