Pork Chops a la Madrilene (Spanish Pork Chops)

Pork Chops a la Madrilene - Spanish Pork Chops

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Prep: 12 mins
Cook: 25 mins
Total: 37 mins
Servings: 4 servings
Nutrition Facts (per serving)
465 Calories
33g Fat
4g Carbs
37g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 465
% Daily Value*
Total Fat 33g 42%
Saturated Fat 7g 37%
Cholesterol 119mg 40%
Sodium 156mg 7%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 37g
Vitamin C 7mg 34%
Calcium 52mg 4%
Iron 2mg 11%
Potassium 595mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

"Chuletas de cero a la Madrilena," as the name implies, is a Spanish pork chops recipe from Madrid. It is an easy and quick recipe, prepared in about 30 minutes. Looking for a new way to spice up pork chops? You may want to try this recipe, which serves four people.

Paprika, onions, and garlic smother the pork chops adding some big flavors without being too bold. Served with mashed or roast potatoes, it is a delicious Spanish dish, especially in fall or winter.


  • 2 cloves garlic

  • 4 sprigs parsley

  • 1 medium onion

  • 1 tablespoon Spanish sweet paprika

  • 5 tablespoons olive oil

  • 4(5-ounce) pork loin chops

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

Note: Use either pork chops or boneless pork loin chops sliced about 1/3- to 1/2-inch thick.

  1. Gather the ingredients.

  2. Preheat the oven to 425 F.

  3. Finely chop the garlic, parsley, and onion. Combine them together in a medium mixing bowl.

  4. Season with the paprika, pepper, and salt. Moisten the mixture with 3 tbsp. of olive oil. Don't add too much oil; it should be a fairly thick consistency.

  5. Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan. Spoon any remaining onion mixture between the chops.​

  6. Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked.

  7. Serve the pork chop and herb sauce on top. Add mashed potatoes or roasted paprika potatoes on the side for a wonderful Spanish dinner.

  8. Enjoy!

Pork and Chorizo

Pork, which is known as card in Spain, is eaten often in Spain in many different ways.

Note that Mexican and Spanish chorizo types are different. Mexican chorizo is a spicy ground meat sausage that is often sold loose or in a casing, but fresh and uncooked. It is a fatty sausage that can include beef. Spanish chorizo, on the other hand, is a cured, dried sausage. It is sold in a casing and found with other meats such as salami. This type of chorizo can be unsmoked or smoked -- and sweet or spicy, too. 

Pork-Based Meals in Spain

Some other pork meals that are popular in Spain include fabada, which includes white face bean and is a one-pot meal that is served with many pork types of meat. Spanish Style Pork Rib Roast with Romesco Sauce is another meal that has sweet-smoky Romesco sauce. Spanish Stewed Pork Chops, also known as Chuletas Guisadas, are another popular dish that includes pork chops as well as white wine, adobo, and sofrito.