Spanish Pork Chops
User Reviews
4.0
96 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
55 mins
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Servings
4
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Calories
406 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Pork Chops
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These Spanish Pork Chops make a delicious dinner idea that the whole family will love. The rich tomato chorizo sauce is easy to make. Serve it with some bread or rice to mop up the sauce, and your easy family dinner is done.
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Ingredients
For the Pork
- 4 pork chops (see note 1)
- 2 cups boiling water
- 2 cups iced water
- ¼ cup kosher salt
- 2 tablespoon brown sugar
- 1 tablespoon olive oil
- ½ cup chorizo (see note 2)
For the sauce
- 1 tablespoon olive oil
- 2 onions chopped (see note 3)
- 1 bell pepper chopped (see note 4)
- 2 cloves garlic peeled and sliced
- 1 tablespoon smoked paprika
- ½ cup broth (see note 5)
- 1 can crushed tomatoes 28oz/800g can
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon pepper
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Instructions
Tenderize the chops
- Place the chops on a chopping board and stab them all over with a fork. Turn the chops over and repeat on the other side. 4 pork chops
For the brine
- Dissolve the salt and sugar in the boiling water, and once dissolved, add the iced water.2 cups boiling water¼ cup kosher salt2 tbsp brown sugar2 cups iced water
- Place the pork chops in the brine and leave for 15-60 minutes.
- Remove the chops from the brine and pat dry.
To cook the pork
- Place a large skillet over medium heat. Add the oil and once hot, add the chorizo sausage and use a spatula to break it up in the pan. Let it cook over medium heat until the sausage is cooked and crisp in places.1 tbsp olive oil½ cup chorizo
- Use a slotted spoon to remove the chorizo from the pan, leaving the oil behind.
- Add the pork chops and cook for 6 minutes, turning 3 times.
- Remove the chops from the pan to a plate and tent loosely with foil.
To make the sauce
- Add the olive oil to the same skillet, then fry the chopped onions and bell pepper for 3-4 minutes until softened.1 tbsp olive oil2 onions1 bell pepper
- Sprinkle over the smoked paprika, add the sliced garlic, add the broth, and use the spatula to scrape the bottom of the pan.1 tbsp smoked paprika2 cloves garlic½ cup broth
- Add the crushed tomatoes, bay leaf, salt, pepper, and sugar to the sauce.1 can crushed tomatoes1 bay leaf½ tsp salt½ tsp sugar¼ tsp pepper
- Bring to a simmer and cook for 10 minutes.
- Add the pork chops and chorizo back to the pan and any juice collected on the plate.
- Simmer gently for a minute, and then serve.
Notes
- Pork Chops: Pick thick cut center/rib chops.
- Chorizo: You can use raw chorizo or the dried cured type (see more info here)
- Onions: Any onions you have will work. Red, White, or Brown.
- Bell Pepper: I always pick red or yellow for this dish as they are sweeter, but if you like green, you can use them instead.
- Broth: Use chicken, vegetable, or beef broth. Go for low sodium so you can control the salt.
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
23g
(8%)
Protein
34g
(68%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
857mg
(36%)
Potassium
601mg
(17%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
2136IU
(43%)
Vitamin C
52mg
(58%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 857mg | 36% |
| Potassium | 601mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 2136IU | 43% |
| Vitamin C | 52mg | 58% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
96 reviews
Good
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