Spanish Pork Chops

Ready in 30 minutes and cooked in a smoky tomato sauce, these one-pan Spanish pork chops are a quick, easy, and flavorful meal. Serve them with rice and vegetables for a simple weeknight dinner.

I don’t know about you, but I love Spanish cooking. From smoky paprika to spicy chilies to salty ham to sweet olives and acidic citrus, Spanish cooking is filled with a wide variety of fresh and simple ingredients that create so much flavor. Fortunately, even if you’ve never been to Spain, you can cook up these flavors in your kitchen with these Spanish pork chops!

This recipe combines simple Spanish ingredients to create a Bravas-style sauce; a bold, slightly spicy, garlicky tomato sauce from Madrid, which is the perfect sauce to nestle pork chops and beans to create a hearty and healthy one-pan meal.

Why You’ll Love Them

• Quick and Easy – Made in one pan and ready in 30 minutes, this recipe is perfect for a weeknight dinner.
• Full of Flavor – These Spanish pork chops are full of Mediterranean-inspired flavors.
• High in Protein and Fiber – The combination of pork and beans ensures this dish contains over 40 grams of protein and 11 grams of fiber per serving.
• Keep Well – The pork chops made great leftovers or a meal prep idea as they keep well in the fridge and freezer.

Ingredients + Substitutions

• Pork Chops – I used boneless pork chops for this recipe, but you can use bone-in pork chops if preferred. See the notes section of the recipe card for details.
• Tomatoes – To make smoky Bravas-style tomato sauce. The recipe calls for crushed tomatoes, but you could use diced tomatoes or tomato sauce if preferred.
• Bell Pepper – To add some veggies. The recipe calls for a red bell pepper, but you can use a yellow or orange bell pepper if needed.
• Chorizo – To add some more protein, and fat, and enhance the Spanish flavor. I use cured Spanish chorizo sausage in my recipe, but you could use raw if preferred. If you can’t find chorizo sausage, salami or another form of dried sausage will work.
• Onion and Garlic – To add flavor. You can use onion powder and garlic powder if preferred, see the notes section of the recipe card for details.
• Paprika – To add the Spanish flavor. Smoked paprika is recommended for the best results, however, any paprika will work.
• Red Pepper Flakes – To add a bit of spice to the sauce, although optional.
• White Beans – To add some additional protein, complex carbohydrates, and fiber. I used white kidney beans, also known as cannellini beans, however, any white beans will work.
• Olive Oil – To add healthy fats and cook the pork chops.
• Salt and Pepper – To season.

How to Make Spanish Pork Chops

1. Season the pork chops. Place the pork chops on a cutting board and season them with salt and pepper on both sides.
2. Sear the pork chops. Warm the olive oil in a large pan or skillet over medium-high heat, then add the pork chops and cook for 3-4 minutes per side until mostly cooked through, then remove from the pan and set them aside on a plate.
3. Cook the chorizo. Add the diced chorizo sausage to the pan and cook for 1-2 minutes until it begins to soften.
4. Sauté the veggies. In the same pan, sauté the onion for 3-4 minutes, then add the bell pepper and cook for an additional 1-2 minutes, then add the garlic, smoked paprika, red pepper flakes, and salt and cook for a final minute until fragrant.
5. Add the tomatoes and beans. Add the crushed tomatoes and white beans to the pan, stir to combine, and allow to simmer for 5 minutes. Taste the sauce and adjust the seasoning with additional salt and freshly ground black pepper as needed.
6. Add the pork chops. Return the pork chops to the pan, submerging them in the tomato sauce, then add the olives and cook for a final 5 minutes to reheat the pork.
7. Serve and enjoy! The pork chops can be served immediately with a sprinkle of parsley, rice, and vegetables.

You can find the detailed instructions in the recipe card below.

Serving Suggestions

This Spanish pork chop recipe is a good source of protein and fat with moderate amounts of carbohydrates and fiber. To ensure it’s a more balanced meal, I would recommend serving the pork chops with a source of grains or root vegetables and fibrous vegetables, such as:

• Rice + Broccoli
• Roasted Potatoes + Green Salad
• Mashed Potatoes + Carrots

More Pork Chop Recipes:

• Spinach Stuffed pork Chops
• Honey Garlic Pork Chops
• Grilled Pork Chops with Peach Salsa

Spanish Pork Chops

Author: Stephanie Kay

Made in one pan and ready in 30 minutes with over 40 grams of protein, this Spanish pork chop recipe is perfect for a weeknight dinner. Serve it with rice and veggies for a healthy and balanced meal.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Spanish

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Ingredients

• 2 tablespoons olive oil
• 4 boneless pork chops
• 2 ounces chorizo sausage, diced
• 1 onion, diced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14 ounces) crushed tomatoes
• 1 can (14 ounces) white beans, strained and rinsed
• Salt, as needed
• Black pepper, as needed

Instructions

1. Place the pork chops on a large cutting board, pat them dry, and season them generously with salt and black pepper on both sides.
2. In a cast-iron pan or large skillet over medium-high heat, warm the olive oil, then add pork chops and cook for 2-3 minutes per side until browned and partially cooked through. Then transfer them to a plate and set aside.
3. In the same pan, add the diced chorizo sausage and cook for 1-2 minutes until the oils start to release, then add the diced onions and cook for 3-4 minutes until tender, then add the sliced bell pepper and cook for an additional 1-2 minutes until tender.
4. Add the garlic, smoked paprika, red pepper flakes, and a pinch of salt to the pan and cook for an additional minute until fragrant.
5. Add the diced tomatoes and stir to combine with the vegetable mixture, then add the white beans, and stir again to combine with the tomato sauce. Reduce the heat to a simmer and cook for 5 minutes, then taste the sauce and season with additional salt as needed.
6. Once the sauce has simmered, return the pork chops to the pan, submerge them in the tomato sauce, and cook for a final 5 minutes until cooked through.
7. Once cooked, remove the pan from the heat and sprinkle with freshly chopped parsley to serve. The pork chops can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Bone-In Pork Chops: Increase the cooking time in step #2 to 3-4 minutes per side.

To Use Onion Powder: Use 1 teaspoon of onion powder and add it in step #4 with the garlic and paprika.

To Use Garlic Powder: Use 1/2 teaspoon of garlic powder in step #4.

Nutrition

• Serving Size: 1 serving
• Calories: 485 calories
• Sugar: 8 grams
• Fat: 19 grams
• Carbohydrates: 39 grams
• Fiber: 11 grams
• Protein: 41 grams