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 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
MEXICAN PORK CHOP CASSEROLE
Pork chops baked with Spanish rice for a unique casserole.
Provided by Kristi W
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
- Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
- Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 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.
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
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