Pork Chops Madrid
Transport your taste buds to the heart of Spain with Pork Chops Madrid, a vibrant, flavor-packed dish that combines tender, seared bone-in pork chops with a rich, smoky tomato and bell pepper sauce. Infused with the earthy warmth of smoked paprika, fragrant oregano, and a splash of dry white wine, this one-skillet recipe perfectly balances hearty comfort with Mediterranean flair. With just 15 minutes of prep and a total cook time of under an hour, this dish is ideal for weeknight dinners or casual entertaining. Serve it with crusty bread, fluffy rice, or creamy potatoes to soak up every drop of the aromatic sauce, and don’t forget the fresh parsley garnish for a bright, herby finish. If you’re craving a meal that’s savory, satisfying, and bursting with Spanish-inspired flavors, Pork Chops Madrid is the perfect choice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 large red bell pepper
- 3 cloves garlic
- 14 ounces canned diced tomatoes
- 1 cup dry white wine
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Season the pork chops on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops and set them aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the sliced red bell pepper and cook for another 2-3 minutes, until the peppers are tender.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Then, stir in the smoked paprika and dried oregano.
Pour in the dry white wine to deglaze the skillet, scraping up any brown bits from the bottom. Let it simmer for 3 minutes to reduce slightly.
Add the canned diced tomatoes (with their juices) into the skillet and mix well. Bring the sauce to a gentle simmer.
Return the pork chops to the skillet and nestle them into the sauce. Cover with a lid and let the pork chops simmer for 20 minutes, turning them halfway through the cooking time.
Uncover the skillet and simmer for an additional 5 minutes to let the sauce thicken slightly. Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley and serve warm with crusty bread, rice, or potatoes.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 25.9 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4161 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
