Spanish Pork Chops
User Reviews
4
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Prep Time
30 mins
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Cook Time
25 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
Description
This recipe for Spanish Pork Chops starts by tenderizing thick center or rib pork chops and submerging them in a quick brine of kosher salt, brown sugar, hot and iced water for 15 to 60 minutes. This step improves moisture retention and seasoning.
After drying, the chops are cooked with diced chorizo, which is browned first to render fat and develop flavor. The pork chops are pan-cooked in the chorizo fat until cooked through with even browning. The leftover fat is used for preparing the sauce, which includes sautéed onions, bell peppers, sliced garlic, smoked paprika, broth, crushed tomatoes, bay leaf, salt, sugar, and black pepper.
This sauce builds a smoky, slightly sweet, and savory tomato base that pairs well with the pork and chorizo's bold flavors. Red or yellow bell peppers are recommended for their sweetness, although green can be used. The protein and sauce combination creates a hearty, balanced main course typical of Spanish-style cooking.
Chicken, vegetable, or beef broth might be used, preferably low sodium to control seasoning. Onions of any variety work, offering flexibility in the pantry. The dish benefits from the step of brining for texture and juiciness.
Ingredients
For the Pork
- 4 pork chops (see note 1)
- 2 cups water boiling
- 2 cups water iced
- 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 onion 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 black pepper
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
- Choose thick-cut center or rib pork chops for the best texture.
- Use either raw or dried cured chorizo according to availability and preference.
- Any onion type (red, white, or brown) is suitable for the sauce.
- Use sweeter bell peppers like red or yellow; green may be substituted if preferred.
- Use low-sodium chicken, vegetable, or beef broth to better control the sauce's saltiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4
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