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Spanish Pork Chops
4 from 64 votes

Spanish Pork Chops

Spanish Pork Chops feature thick-cut pork chops brined briefly, then cooked with chorizo and a robust sauce made from onions, bell peppers, garlic, smoked paprika, broth, crushed tomatoes, and bay leaf. The brine enhances tenderness and flavor, while the smoky paprika and chorizo provide characteristic Spanish flavors, complemented by a rich tomato-based sauce.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 4
Calories: 406 kcal
Course: Main Course
Cuisine: Spanish

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
    Cup of Yum
  1. 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
  1. 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
  2. Place the pork chops in the brine and leave for 15-60 minutes.
  3. Remove the chops from the brine and pat dry.
To cook the pork
  1. 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
  2. Use a slotted spoon to remove the chorizo from the pan, leaving the oil behind.
  3. Add the pork chops and cook for 6 minutes, turning 3 times.
  4. Remove the chops from the pan to a plate and tent loosely with foil.
To make the sauce
  1. 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
  2. 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
  3. 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
  4. Bring to a simmer and cook for 10 minutes.
  5. Add the pork chops and chorizo back to the pan and any juice collected on the plate.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 406

% 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.