Spanish Pork Chops
Juicy, flavor-packed, and oh-so-satisfying, these Spanish Pork Chops bring bold Mediterranean flair straight to your dinner table. Coated in a smoky, savory blend of sweet paprika, smoked paprika, garlic, and cumin, these bone-in chops are seared to golden perfection before being simmered in a vibrant tomato-based sauce with tender onions, sweet red bell peppers, and aromatic oregano. Ready in just 50 minutes, this easy yet elegant dish is perfect for weeknight dinners or special occasions alike. Garnished with fresh parsley and best served with crusty bread, rice, or roasted potatoes, this one-pan Spanish-inspired recipe combines vibrant colors, hearty textures, and rich flavors to create an unforgettable meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup crushed tomatoes (canned)
- 0.5 cup chicken broth
- 0.5 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a small bowl, mix the sweet paprika, smoked paprika, garlic powder, ground cumin, salt, and black pepper.
Rub the spice mixture evenly onto both sides of the pork chops and set them aside to marinate while you prepare the other ingredients.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the pork chops for 2-3 minutes on each side until nicely browned. Remove the pork chops from the skillet and set them aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the sliced red bell pepper and cook for another 3 minutes, stirring occasionally. Then, add the minced garlic and cook for 30 seconds, until fragrant.
Pour in the crushed tomatoes and chicken broth, and stir to combine. Season the sauce with dried oregano and adjust salt and pepper to taste.
Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F/63°C).
Remove the skillet from heat and let the pork chops rest for 5 minutes before serving.
Garnish with fresh parsley and serve the Spanish Pork Chops with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 733 mg | 16% | |
*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.
