Spanish Pork Chops
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.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
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Cuisine: Spanish
Category:
Method:
Cuisine: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
- Place the pork chops on a large cutting board, pat them dry, and season them generously with salt and black pepper on both sides.
- 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.
- 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.
- Add the garlic, smoked paprika, red pepper flakes, and a pinch of salt to the pan and cook for an additional minute until fragrant.
- 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.
- 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.
- 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
Find it online: https://kaynutrition.com/spanish-pork-chops/
