SPANISH PORK CHOPS
A simple rub turns pork chops into a wonderfully flavorful but very easy weeknight dinner.
Provided by Katie Workman
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- Combine the garlic, paprika, cumin, coriander, oregano, thyme, if using, cayenne, salt, and pepper in a small bowl. Add the olive oil and vinegar and stir to make a paste. Smear the paste on both sides of the pork chops and place a couple of lemon slices on top of each. Let the chops sit in the fridge for 30 to 45 minutes, or longer (or skip the fridge if you don't have the time).
- Heat a large skillet over medium-high heat until very hot. Add a couple of teaspoons of olive oil and when the oil just starts to smoke, add the pork chops, lemon slice side down (you might want to take the lemon slices from the top, place them in the pan, and then invert the pork chop on top of the lemon slices so they stay in a single layer. You may have to do this in 2 batches, using a bit more olive oil if the pan is crowded. Let the chops sear without moving them until nicely browned on the bottom, about 4 minutes. Turn the chops, keep the lemon slices in place, and sear the other side, again without moving them, for another 4 minutes or so, until nicely browned on the underside and a meat thermometer inserted into the middle of a chop registers 145°F (the meat will continue to cook after it leaves the pan).
- Transfer the chops to a serving plate or cutting board and let sit for 2 or 3 minutes before serving whole, or in slices. Sprinkle with parsley or additional paprika if desired, and serve with lemon wedges for squeezing over the pork.
Nutrition Facts : Calories 338 kcal, Carbohydrate 5 g, Protein 36 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 117 mg, Sodium 386 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PORK CHOPS A LA MADRILENE (SPANISH PORK CHOPS)
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F.
- Finely chop the garlic, parsley, and onion. Combine them together in a medium mixing bowl.
- 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.
- 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.
- 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.
- Serve the pork chop and herb sauce on top. Add mashed potatoes or roasted paprika potatoes on the side for a wonderful Spanish dinner.
- Enjoy!
Nutrition Facts : Calories 465 kcal, Carbohydrate 4 g, Cholesterol 119 mg, Fiber 1 g, Protein 37 g, SaturatedFat 7 g, Sodium 156 mg, Sugar 1 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPANISH PORK CHOPS
A great supper dish for a rainy evening. I found this on another site and groomed it to our liking, adding some ingredients to perk it up. Hope you all enjoy it too.
Provided by Judikins
Categories Spanish
Time 1h48m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Mix flour, salt and black pepper; dust chops.
- Brown chops in skillet; transfer to baking dish.
- Add water and cover; place in oven.
- Meanwhile prepare sauce: melt butter, cook celery, onions and green pepper until wilted. So not brown.
- Add tomatoes and seasoning. Cover and cook 10 minutes.
- Remove chops from oven. Pour sauce over chops.
- Return to oven and bake for 1 1/2 hour or until tender.
- Scrumptuous served with mashed potatoes and a nice green salad.
MARY ANN'S PORK CHOPS AND SPANISH RICE
Another one of my favorite recipes of my mom's. This is a great one dish meal that is inexpensive and easy to prepare. Most of my mom's cooking is done by taste and not by measurement, so adjustments should be made according to your own preferences. Enjoy!
Provided by FCR Gal
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add water to tomatoes to equal approximately double than the amount of rice that you are making.
- Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
- Lay pork chops on top.
- Salt and pepper to taste.
- Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.
SPANISH CRISPY PORK CHOPS WITH RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
- Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 940 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 28 grams, Sugar 2 grams
MOM'S BEST PORK CHOPS
Tender and crunchy breaded pork chops are everyone's favorite!
Provided by AREJAY59
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
- Bake for 45 minutes in the preheated oven, turning once. Serve immediately.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 48.7 g, Cholesterol 121.4 mg, Fat 21.3 g, Fiber 2.1 g, Protein 31.5 g, SaturatedFat 4.4 g, Sodium 816 mg, Sugar 0.5 g
SPANISH PORK CHOPS AND RICE
Make and share this Spanish Pork Chops and Rice recipe from Food.com.
Provided by SharleneW
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown chops in oil over medium-high heat, about 8 minutes.
- Remove.
- Add onions and green pepper to pan; cover and cook 3 minutes.
- Add tomato, garlic, spices, salt and rice and stir 1 minutes.
- Add stock, cover and simmer 5 minutes.
- Add chops and any accumulated juices.
- Cover and cook until rice is done and chops are cooked through, about 20 minutes.
- Sprinkle with olives and parsley.
Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3
PORK CHOPS AND SPANISH RICE
This is one of the first recipes I ever served to guests. That was 30 years ago and I still make it today! This is the recipe as it was written, however sometimes I add a combo of red and green peppers, use V-8 juice instead of tomato, and add 1/4 teaspoon of garlic powder. You can also heat it up by adding a little hot sauce, or a little chopped hot pepper, or by making the mustard a spicy one. It all depends on your family's taste.
Provided by Denise in da Kitchen
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wipe chops with damp paper towel and trim off all fat.
- Rub the inside of a large pot with fat from the pork chops.
- Brown the chops in the pot and remove as they are browned.
- Pour off fat.
- Place 3 chops in the bottom of the pan.
- Top with half of the onion slices and green pepper strips.
- Repeat with the rest of the chops, onions and green pepper strips.
- In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
- Pour over chops.
- Sprinkle raw rice around meat.
- Cover and bring to a boil.
- Reduce heat and simmer for 1 hour.
MOM'S CORNY PORK CHOPS
Mom used to make this all the time, and there were hardly any leftovers. Easy to make baked dish that goes great with fresh bread and mashed potatoes.
Provided by Barb Pierce Strong
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
- Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
- Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.5 g, Cholesterol 77.4 mg, Fat 25.4 g, Fiber 1.7 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 399.8 mg, Sugar 4.3 g
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