Spanish Pork Chops

a pork chop on a blue plate, topped with tomato

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.

4.07 from 33 votes

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Prep Time 30

Cook Time 25

Total Time 55

Course Main

Cuisine Spanish

Servings

Calories 406 kcal

Ingredients

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

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.
4 pork chops

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 kosher salt
2 tablespoon brown sugar
2 cups iced water
Place the pork chops in the brine and leave for 15-60 minutes.
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.
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 chopped onions and bell pepper for 3-4 minutes until softened.
1 tablespoon olive oil
2 onions
1 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.
1 tablespoon smoked paprika
2 cloves garlic
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 and chorizo 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.

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Nutrition

Nutrition is per serving

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