These Spanish Pork Chops make a delicious dinner idea that the whole family will love. A quick and easy recipe means you can have a Spanish pork chop on your plate in 30 minutes.
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.
You can use bone-in or boneless pork chops for this dish. We recommend center-cut chops or rib end chops, and with our top tips, you will have juicy, tender pork in a delicious tomato sauce.
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Juicy Pork Chops
I wasn't a fan of pork as a child, mainly because it was dry, but when cooked correctly, pork chops will be juicy and tender.
One of the best ways to make sure you have juicy pork chops is to brine them. It adds moisture to the meat, seasons it inside and out, and really does up your pork chop game!
A simple brine consists of a water bath with salt and sometimes sugar dissolved in it. The salt/sugar encourages the water to move into the meat. So as it cooks, it will stay juicy.
Just 15-30 minutes in brine will make a difference to your chop, so it is worth trying.
The second way to ensure you have tender chops is one I learned from a restaurant chef when I worked at The Ivy.
Take a table fork and stab the eye of the pork chop all over. This allows the proteins to break apart slightly, it is the same principle as using a meat mallet, but it doesn't flatten the chop.
Cooking your pork chop
Once the pork chops have been brined, they are pan-fried over medium-high heat until golden.
Pork chops don't need long in the pan. Just 3 minutes on each side (with a couple of flips) will give you tender, juicy meat. The chops are then removed from the pan and tented with foil, giving the juices time to flow back into the meat while you finish the sauce.
When you add the stock to the pan, scrape any crispy bits from the bottom of the skillet. These will give extra flavor to the sauce.
Can pork chops be pink?
The safe cooking temperature for pork is 145ºF/63ºC. (This was reduced from 160ºF/71ºC in 2011)
At this temperature, the pork will be tender and juicy, and some pink may remain.
The pink color isn't entirely down to the cooking temperature. When cooked, different types of pork will have a different colors. Pork that's been dry-aged is less pink than a softer cut. A brined pork will be pinker when cooked than unbrined pork.
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.
Pork Chops: Pick thick cut center/rib chops.
Chorizo: You can use raw chorizo or the dried cured type (see more info here)
Smoked Paprika: This is easy to find in the grocery store. Look in the Latino section if you can't see it with the other dried herbs and spices. You can sub in sweet paprika.
Broth: Use chicken, vegetable, or beef broth. Go for low sodium so you can control the salt.
What to serve with Spanish Pork Chops?
This is perfect served with Garlic Rice or a fresh loaf of Pan de Horno (recipe coming soon)
What wine to drink with Spanish Pork Chops in Tomato Sauce
The smoky chorizo works well with a Rioja or a light Zinfandel.
For white wine, try a Chenin Blanc, or a Vermentino, which will balance the smoky notes from the chorizo and paprika. Or try a dry cider; the apple works with the pork and the touch of spice and smoke.
If you make these Spanish Pork Chops, don't forget to come back and comment or tag me on social media.
Any questions about the recipe? Use the comments section below.
Other pork chop recipes to try
- Lemon Pepper Pork Chops
- Curry Pork Chops
- Creamy Honey Mustard Pork Chops
- Vietnamese Pork Chops
- Maple Glazed Pork Chops
Get the Recipe
Spanish Pork Chops
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
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.
For the brine
- Dissolve the salt and sugar in the boiling water, and once dissolved, add the iced water.
2 cups boiling water
¼ cup salt
2 tablespoons brown suagr
2 cups iced water
- Place the pork chops in the brine and leave for 15-60 minutes.
4 pork chops
- 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 tablespoon olive oil
½ 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.
brined pork chops
- 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 onions and bell pepper for 3-4 minutes until softened.
1 tablespoon olive oil
2 chopped onions
1 chopped 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.
2 cloves of sliced garlic
1 tablespoon smoked paprika
½ cup broth
- Add the crushed tomatoes, bay leaf, salt, pepper, and sugar to the sauce.
1 can crushed tomatoes
1 bay leaf
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper
- Bring to a simmer and cook for 10 minutes.
- Add the pork chops back to the pan and any juice collected on the plate.
- Simmer gently for a minute, and then serve.
- 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 is per serving