Spanish Pork Chops
These Spanish Pork Chops are seared until golden, simmered with vegetables, and finished in a smooth, richly spiced sauce. A comforting, flavorful dish perfect for an easy weeknight dinner.
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
Golden Sear: I like to take my time searing the pork chops so they get a deep crust; it adds so much flavor to the sauce later.
Smooth Sauce: I always blend the vegetables until extra creamy; it makes the sauce silky and perfect for spooning over the chops.
Flip with Care: I gently turn the pork halfway through simmering so it stays tender and doesn’t break apart.
Even Better Tomorrow: I think the flavor develops overnight, so leftovers taste even richer the next day.
Nutrition
Calories: 313kcal | Carbohydrates: 52g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 1785mg | Potassium: 871mg | Fiber: 14g | Sugar: 5g | Vitamin A: 4842IU | Vitamin C: 42mg | Calcium: 156mg | Iron: 4mg
