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.
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
Ingredients
For the Pork
4pork chops -see note 1
2cupsboiling water
2cupsiced water
¼cupkosher salt
2tablespoonbrown sugar
1tablespoonolive oil
½cupchorizo-see note 2
For the sauce
1tablespoonolive oil
2onions, chopped -see note 3
1bell pepper, chopped -see note 4
2clovesgarlic, peeled and sliced
1tablespoonsmoked paprika
½cupbroth-see note 5
1cancrushed tomatoes(28oz/800g can)
1bay leaf
½teaspoonsalt
½teaspoonsugar
¼teaspoonpepper
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 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.
Notes
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.