Spanish Pork Chops Recipe
User Reviews
5
Spanish Pork Chops Recipe
Description
The Spanish Pork Chops recipe features pork loin chops filled with a savory mixture of chorizo, manchego cheese, and a blend of chopped green olives, roasted red peppers, sun-dried tomatoes, parsley, and garlic. This combination offers a range of flavors from salty and smoky to fresh and herbaceous. The chops are prepared by creating pockets to hold the filling, then seasoned with smoked paprika, sea salt, and black pepper. They are pan-seared in olive oil to achieve a browned crust, then cooked covered over medium-low heat to ensure tenderness and even cooking. The filling melts and mingles with the pork juices, providing a moist and flavorful bite.
Each chop is generously stuffed, secured with toothpicks to keep the filling inside during cooking. The smoky paprika enhances the depth of the pork, while the tangy olives and sun-dried tomatoes add brightness. This dish works well as a main course paired with simple sides like roasted vegetables or rice.
Using Gordal olives from Spain, known for their size and mild flavor, contributes to authenticity and a balanced saltiness in the filling. Following the doneness guide of an instant-read thermometer hitting 145°F helps achieve optimal juiciness without overcooking.
Ingredients
- 1 cup green olives chopped, pitted
- ½ cup red peppers chopped, roasted
- 2 tablespoons sun-dried tomato chopped
- 2 tablespoons parsley minced
- 1 clove garlic very finely minced
- 1 teaspoon black pepper divided
- 4 pork loin chops at least 1-inch thick
- 2 ounces chorizo thinly sliced, Ibérico
- 2 ounces manchego cheese sliced
- 2 teaspoons smoked paprika
- ½ teaspoon salt sea salt
- 2 tablespoons olive oil
Instructions
- In a medium-sized bowl, mix the olives, roasted red peppers, sundried tomatoes, parsley, garlic, and ½ teaspoon of black pepper.
- Cut a pocket in each pork loin. Cut from the side that has no fat and stop your cut at the fat cap.
- Stuff the pork first with the chorizo and manchego. Then divide the filling between the pork chops (they will be very full!) and use toothpicks to secure them so the stuffing doesn't fall out. Sprinkle the smoked paprika, sea salt, and remaining ½ teaspoon of pepper over the chops.
- Heat the olive oil in a large, non-stick or cast iron frying pan over medium heat. Add the stuffed pork chops to the pan and let them cook for 5 minutes, or until nicely browned on one side. Carefully flip them over and let them cook for another 5 minutes. Reduce the heat to medium-low, cover the pan, and cook for another 10 minutes, or until the middle of the stuffing registers 145 degrees on an instant-read meat thermometer.
Notes
- Gordal olives are recommended for their mild and size, but other green olives can be substituted.
- Secure stuffed pork chops well with toothpicks to prevent filling from falling out during cooking.
- Cook until the internal temperature of the stuffing reaches 145°F to ensure the pork is safely cooked but still juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1 stuffed pork chop | |
| Calories | 344kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1298mg | 54% |
| Potassium | 669mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
