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    Home > Meal Type > Main Dishes

    Spanish Pork Chops

    Updated: Apr 24th 2022 β€’ Published: Apr 24th 2022 β€’ 10 Comments

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    PINTEREST IMAGE -Spanish pork chops with text overlay
    PINTEREST IMAGE -Spanish pork chops with text overlay
    PINTEREST IMAGE -Spanish pork chops with text overlay
    PINTEREST IMAGE -Spanish pork chops with text overlay
    PINTEREST IMAGE -Spanish pork chops with text overlay

    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.

    A small blue plate with a spork chop smothered in a tomato sauce

    Jump Menu

    • Juicy Pork Chops 
    • Cooking your pork chop
    • Can pork chops be pink?
    • Ingredient Tips
    • What to serve with Spanish Pork Chops?
    • What wine to drink with Spanish Pork Chops in Tomato Sauce
    • Other pork chop recipes to try
    • Spanish Pork Chops

    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.

    pork chops in a pan with a tomato sauce on top

    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 145ΒΊF/63ΒΊC. (This was reduced from 160ΒΊF/71ΒΊC 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. 

    close up on the Spanish tomato sauce

    Ingredient Tips

    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)

    You could also try it with some white bean mash or crispy Spanish potatoes.

    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.

    a blue cast iron pan filled with a pork tomato stew

    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.

    Enjoy x

    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
    a pork chop on a blue plate, topped with tomato
    Print Recipe Pin Recipe
    4.91 from 10 votes

    Spanish Pork Chops

    These Spanish Pork Chops make a delicious dinner idea that the whole family will love. 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.
    Prep Time30 mins
    Cook Time25 mins
    Total Time55 mins
    Course: Main
    Cuisine: Spanish
    Servings: 4
    Calories: 406kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    For the Pork

    • 4 pork chops -see note 1
    • 2 cups boiling water
    • 2 cups iced water
    • ΒΌ cup kosher salt
    • 2 tablespoon brown sugar
    • 1 tablespoon olive oil
    • Β½ 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
    • Β½ cup broth -see note 5
    • 1 can crushed tomatoes (28oz/800g can)
    • 1 bay leaf
    • Β½ teaspoon salt
    • Β½ teaspoon sugar
    • ΒΌ teaspoon 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.

    For the brine

    • Dissolve the salt and sugar in the boiling water, and once dissolved, add the iced water.
      2 cups boiling water
      ΒΌ 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
      Β½ 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
      Β½ cup broth

    • Add the crushed tomatoes, bay leaf, salt, pepper, and sugar to the sauce.
      1 can crushed tomatoes
      1 bay leaf
      Β½ teaspoon salt
      Β½ teaspoon sugar
      ΒΌ 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.

    Notes

    1. Pork Chops: Pick thick cut center/rib chops.
    2. Chorizo: You can use raw chorizo or the dried cured type (see more info here)
    3. Onions: Any onions you have will work. Red, White, or Brown.
    4. 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.
    5. Broth: Use chicken, vegetable, or beef broth. Go for low sodium so you can control the salt.

    Nutrition

    Calories: 406kcal | Carbohydrates: 23g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 857mg | Potassium: 601mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2136IU | Vitamin C: 52mg | Calcium: 76mg | Iron: 3mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Linda says

      May 01, 2022 at 10:53 am

      5 stars
      This pork chop + garlic rice= heaven on a spoon (or fork). But really, it’s so good that I crave for another bite already

      Reply
      • Claire McEwen says

        May 02, 2022 at 5:26 pm

        Oh yeah πŸ™‚
        So pleased you enjoyed it and that you tried it with the garlic rice!! That is my kids fav!
        Thank you for taking the time to come back and comment.
        Cx

        Reply
    2. Alex says

      April 29, 2022 at 9:27 pm

      5 stars
      Fantastic pork chops! My father loved these, I made them for his birthday dinner! Thanks!

      Reply
      • Claire McEwen says

        May 02, 2022 at 5:21 pm

        Oh I hope your Dad had a great birthday, honoured to be part of his birthday meal!
        Thank you for taking the time to come back and comment
        Cx

        Reply
    3. Rupali says

      April 29, 2022 at 11:45 am

      5 stars
      The sauce is to die for. What an amazing recipe. !

      Reply
      • Claire McEwen says

        May 24, 2022 at 3:43 pm

        So happy you enjoyed it πŸ™‚
        Cx

        Reply
    4. Mandy says

      April 27, 2022 at 9:29 pm

      5 stars
      These pork chops were the best I’ve ever tasted - will be making again!

      Reply
      • Claire McEwen says

        May 02, 2022 at 5:37 pm

        Wow! honoured by such praise πŸ™‚
        So pleased you enjoyed them!
        Thank you for taking the time to come back and comment.
        Cx

        Reply
    5. Sherry says

      April 26, 2022 at 3:54 am

      5 stars
      What a great healthy meal for my family. This Spanish Pork Chops recipe was a big hit with my family.

      Reply
      • Claire McEwen says

        April 26, 2022 at 1:11 pm

        So happy you enjoyed it Sherry!
        It is a fav with my kids πŸ™‚
        Cx

        Reply

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    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

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