Pork Chops Madrid Recipes

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PORK CHOPS A LA MADRILENE (SPANISH PORK CHOPS)



Pork Chops a la Madrilene (Spanish Pork Chops) image

Learn how to make this simple and easy recipe for moist and juicy pork chops smothered in garlic, onions and olive oil that is a crowd-pleaser.

Provided by Lisa & Tony Sierra

Categories     Entree     Dinner

Time 37m

Yield 4

Number Of Ingredients 7

2 cloves garlic
4 sprigs parsley
1 medium onion
1 tbsp. Spanish sweet paprika
5 tbsp. olive oil
4​ pork loin chops (5 oz. each)
Salt and pepper to taste

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

JUICY BAKED PORK CHOPS



Juicy Baked Pork Chops image

These baked pork chops are the best oven baked pork chops ever! They are so easy to make, super juicy, and flavorful. Rub them with a few pantry staple spices and pop them into the oven for about 18 minutes and dinner will be ready!

Provided by Kristen Stevens

Categories     Dinner

Time 23m

Number Of Ingredients 5

1 tablespoon paprika
2 teaspoons EACH: onion powder and garlic powder
1 teaspoon EACH: salt, pepper, and oregano
2 tablespoons olive oil (divided)
4 boneless pork chops

Steps:

  • Turn your oven to 400 degrees Fahrenheit.
  • In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
  • Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
  • Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

Nutrition Facts : ServingSize 1 pork chop, Calories 275 kcal, Carbohydrate 1 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g

PORK CHOPS MADRID



Pork Chops Madrid image

This recipe is so simple, results are great. Adapted from a number of recipes for this style of pork chop (Chuletas de Cerdo A La Madrilena). Some recipes call for onions, which you could probably just add to the dish before it goes into the oven, or serve some sauteed onions on top of the finished product. (Prep time does not include 1 hr+ marinating time).

Provided by magpie diner

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 pork chops
4 tablespoons olive oil
2 garlic cloves, minced
1 sprig thyme
1 sprig parsley
1 bay leaf
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix all the ingredients, except for the pork chops, in a casserole dish. Best to use a casserole dish with a proper fitting lid.
  • Place the chops in the mixture and let sit for at least an hour, longer if you have the time, and turning at least once half way through.
  • Place casserole dish in a 350 degree oven for about 50 minutes, covered. Very important it be covered.
  • Chops will be moist and tasty, you can spoon some of the juice over them once they're on the plate. I like to serve with spanish rice and salad.

Nutrition Facts : Calories 347.6, Fat 27.8, SaturatedFat 6.8, Cholesterol 75, Sodium 213.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 22.7

TEN MOST DELICIOUS PORK CHOP RECIPES



Ten Most Delicious Pork Chop Recipes image

From creamy herb and wine pork chops to smothered bacon pork chops and pork chops cooked in delicious lime glaze - you will find yourself in pork chop heaven!

Provided by Olya

Categories     Main Course

Time 30m

Number Of Ingredients 10

1. Pork Chops in Creamy Irish Whiskey Sauce
2. Instant Pot Pork Chops in Wine
3. Low Carb Creamy Pork Chops
4. Bacon and Mushrooms Smothered Pork Chops
5. Honey Balsamic Pork Chops
6. Pork Chops in Brown Sugar and Wine Glaze
7. Pan Fried Pork Chops in Lime Glaze
8. Pork Chops in Creamy Herb and Wine Sauce
9. Easy Pan Seared Pork Chops
10. Pork Chops with Garlic Mushroom Sauce

Steps:

  • Irish Whiskey Pork Chops Start pouring in whiskey while still on medium heat - Next add beef broth and heavy cream, followed by Worcestershire Sauce and Italian seasoning.
  • Instant Pot Creamy Pork Chops For the best results when thickening a sauce in the pressure cooker, always add the thickener (like a roux) after pressure cooking is done - not before.
  • Low Carb Creamy Pork Chops. Use low carb dry white wine only. Honey Balsamic Sauce. Add 1 tbsp butter to the now empty pan and add chopped scallions, garlic, fresh chopped rosemary and thyme. Cook for 2 minutes on medium heat.
  • Bacon and Mushroom Smothered Pork Chops. Make sure to chop the bacon really well!
  • Honey Balsamic Pork Chops. The secret ingredient here is Dijon Mustard as a thickener!
  • Pork Chops in Brown Sugar and Wine Glaze. Make sure to use bone-in pork chops for best results in this recipe!
  • Pan Fried Pork Chops in Lime Glaze. The secret to making the glaze here is to allow the glaze to cool off a bit in the pan, off heat - give it some time and it will get thicker as it slowly cools off.
  • Pork Chops in Creamy Herb & Wine Sauce. You can easily double this amazing wine sauce if making it with pasta or mashed potatoes!
  • Easy Pan Seared Pork Chops. Season generously!
  • Garlic Mushroom Pork Chops. Are you in the pork chop heaven yet?

Nutrition Facts : Calories 361 kcal, Carbohydrate 20 g, Protein 24 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 135 mg, Sugar 19 g, ServingSize 1 serving

THE BEST JUICY SKILLET PORK CHOPS



The Best Juicy Skillet Pork Chops image

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 45m

Yield Makes 4 servings

Number Of Ingredients 14

4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon neutral oil like avocado oil or vegetable oil
1 cup low-sodium chicken stock, see our homemade chicken stock recipe
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional

Steps:

  • Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
  • Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
  • After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
  • Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
  • Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
  • Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
  • Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
  • While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
  • Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
  • Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
  • Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g

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