Spanish Pork Chops in White Wine Sauce Recipe

Three rew pork chops on a wooden kitchen worktop
James Ross / Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: Four servings
Nutritional Guidelines (per serving)
604 Calories
37g Fat
11g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Four servings
Amount per serving
Calories 604
% Daily Value*
Total Fat 37g 47%
Saturated Fat 10g 48%
Cholesterol 134mg 45%
Sodium 219mg 10%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Protein 45g
Calcium 102mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Return the browned pork chops to the pan and simmer for another five minutes. Taste and adjust salt and pepper.

  7. 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:

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