Spanish pork chops made with onions, peppers, and warm spices gently simmered together until tender and full of flavor. A comforting dinner idea that always goes down well with the whole family.
Why Spanish Pork Chops Cooked This Way Make the Best Weeknight Dinner
I learned this Spanish pork chops recipe from my mother, and it carries all the flavors of home for me. She always started by searing the pork chops until golden, then slowly building the sauce with onions, peppers, carrots, and garlic until the whole kitchen smelled incredible, this is what make the pork chops so tender and juicy.
Every time I make it, I feel like I'm bringing those same traditions to my own table. The flavorful sauce, the tender pork, and the gentle warmth of spices like cinnamon and bay leaf make it so much more than just a meal; for me it's a piece of family history served on a plate.
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🧾Spanish Pork Chops Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork Chops: I like using thick pork chops because they stay juicy and hold up beautifully to the slow simmer in the sauce.
- Onions, Red Pepper & Carrots: These are the base of my mother's recipe, and I love how they soften into sweetness and give the sauce its rich depth.
- Garlic & Spices: Garlic, cumin, pepper, bay leaves, and a cinnamon stick bring out that warm, layered flavor that makes this dish taste so comforting.
- Vinegar, Water & Thyme: A splash of vinegar keeps the sauce bright, the water helps everything simmer together, and thyme is the finishing touch that ties it all together.
👩🏻🍳How to Make Spanish Pork Chops
You can find the complete printable Spanish Pork Chops recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Pork: Heat extra virgin olive oil in a skillet, season the pork chops with salt and pepper, and sear until golden on both sides. Remove and set aside.
2. Cook the Base: Add onions, red pepper, garlic, and carrots to the skillet. Season, cook until softened, then stir in cumin, pepper, vinegar, bay leaves, and cinnamon.
3. Simmer: Return the pork, pour in water, cover, and cook for 20 minutes, flipping halfway. Remove pork, discard bay leaves and cinnamon, and blend vegetables into a sauce.
4. Finish: Return the sauce and pork to the skillet, add thyme, and simmer for 10 minutes, flipping halfway. Serve Spanish pork chops hot with mashed potato.
📖Variations
- Swap the Meat: This sauce works beautifully with chicken thighs or even lamb.
- Spicy Twist: If I'm in the mood for heat, I add a pinch of chili flakes when cooking the vegetables.
- Wine Upgrade: Replacing the vinegar with white wine makes the sauce a little richer and more aromatic.
🍽 What to Serve with Spanish Pork Chops
These pork chops are perfect with creamy potato puree or potato wedges, but they're also great with rice or bread. A simple tomato salad on the side keeps the meal balanced.
💭My Tips for Recipe Success
Simmer Gently: I keep the heat low once the sauce is simmering; this way, the pork stays juicy.
Layer the Flavors: I like to cook the vegetables in stages, adding each one slowly so the sauce builds more depth.
Make Ahead: I often prepare the sauce a day before and finish cooking the pork the next day.
Storage Tip: I like to store leftovers in an airtight container in the fridge for up to 2 days. Before reheating, I stir in a splash of water so the sauce stays smooth and doesn't thicken too much.
🥩Try These Pork Chop Recipes Next!
📖 Recipe
Spanish Pork Chops
Ingredients
For the Pork
- 2 tablespoon Extra Virgin Olive Oil
- 1 kg Pork Chops
- 1 teaspoon Salt
- ½ teaspoon Black Pepper - Freshly ground
For the Sauce
- 3 Yellow Onions - Sliced
- 1 teaspoon Salt
- 1 Red Bell Pepper - Sliced
- 4 Cloves Garlic - Minced
- 2 Carrots - Sliced
- 1 teaspoon Cumin Powder
- ½ teaspoon Black Pepper - Freshly ground
- 1 tablespoon Wine Vinegar
- 2 Bay Leaves
- 1 Cinnamon Stick
- ½ l Water
- 1 teaspoon Dried Thyme
Instructions
- In a large skillet, warm the extra virgin olive oil over medium heat and place the pork chops in the pan. Season them with salt and black pepper, then sear for 3-4 minutes per side until beautifully golden. Once they're browned, lift them out of the pan and set them aside.
- Add the sliced onion to the skillet, season with a little salt, and cook until soft and translucent. Add the red pepper and continue cooking for about 4 minutes until it begins to soften. Stir in the minced garlic and cook for 2 minutes until fragrant. Finally, add the sliced carrots and cook for another 3-4 minutes until they start to soften.
- Sprinkle in cumin powder and pepper, then stir to combine with the vegetables. Pour in the wine vinegar, add bay leaves and the cinnamon stick, and mix well.
- Return the pork chops to the skillet, arranging them over the vegetables. Pour in the water so the pork is partially submerged, bring to a simmer, then cover and cook for 10 minutes.
- Flip the pork chops, cover again, and simmer for another 10 minutes. Remove the pork chops and discard the bay leaves and cinnamon stick.
- Transfer the vegetables to a jug and blend until smooth, then pour the sauce back into the skillet.
- Return the pork chops to the skillet, season with dried thyme, cover, and simmer for 5 minutes.
- Flip the pork chops and simmer for another 5 minutes until tender and cooked through. Serve hot with potato puree.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I never thought skillet pork chops could be this juicy. Searing them first is the key! The pan sauce was the perfect finishing touch.