5 from 42 votes
Spanish Pork Chops Recipe
Spanish Pork Chops are thick pork loin chops stuffed with chorizo and manchego cheese, then seasoned with smoked paprika and black pepper. The addition of chopped green olives, roasted red peppers, sun-dried tomatoes, parsley, and garlic creates a vibrant, savory filling that blends nicely with the pork and smoky chorizo. Cooking involves searing and then slow cooking covered, yielding juicy, deeply flavored pork chops with a rich, slightly smoky and tangy stuffing.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Calories:
344 kcal
Course:
Dinner
Cuisine:
Spanish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 344
% 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.