|Nutritional Guidelines (per serving)|
|Servings: Four servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||8%|
|*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.|
Pork is a favorite ingredient in many Spanish foods and is often prepared in many different ways. Pork is featured in chorizo sausage, roast suckling pig or cochin illo, serrano ham, and pork loin and chops.
For many centuries, the Spanish culture and diet revolved around the pig, and no part was wasted. During the Reconquest of the Iberian Peninsula, eating pork became one way of proving that one was a Christian. Even today the typical family in Spain eats pork several times a week.
For this recipe, use any cut of pork chop that you like: Thick or thin, bone-in or boneless. Fat around the edge of the chops improves the flavor, but make sure that excess fat is trimmed. First, the chops are browned in olive oil on both sides. Then, julienne sliced onions, carrots, and tomatoes, and saute them in the same pan so all the flavors can mix. Then add white wine (any kind will do) to the vegetables and simmer everything together to reduce it, creating a flavorful sauce. Serve the Spanish pork chops with home-fried potatoes or rice. Toss a salad together, too, and you have a complete meal.
- 4 to 6 pork chops (bone in or boneless)
- 4 tbsp. olive oil
- 1 large carrot
- 1 large onion
- 1 ripe tomato
- 1 c./250 ml white wine
- 2 tbsp. tomato sauce
- Salt to taste
- 1/2 tsp. ground cumin
Gather the ingredients.
First, brown the pork chops with about 2 to 3 tablespoons of olive oil in the pan. Salt and pepper the chops on both sides as you heat them on medium high. Let them brown for about two minutes on each side. Remove the chops and set them aside while preparing the sauce.
Prepare the vegetables. Peel the carrot and cut in julienne slices (lengthwise, about 1/4-inch wide). Peel and cut the onion in julienne slices about 1/8-inch wide. Cut the tomato into eight pieces.
Saute the carrot, onion, and tomato on medium heat in the same pan and oil as pork chops. Add a bit more olive oil if necessary.
Once the onions are browned and transparent, add the white wine, tomato sauce, and cumin. Simmer for them for five to 10 minutes to reduce the sauce.
Return the browned pork chops to the pan and simmer for another five minutes. Taste and adjust salt and pepper.
Serve with chops with sauce and onion on top. Accompany with rice or home-fried potatoes.
More Spanish Pork Recipes
Below are three other Spanish pork chop and pork loin recipes that you may want to try:
Pork Loin in Sherry-Raisin Sauce Recipe: Lomo de Cerdo en Salsa de Jerez Pass
Easy Pork Loin with Sauce and Mushrooms Recipe: Lomo con Salsa y Champiñon