Best 7 Andalusian Pork Chops Recipes

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Hola! Embark on a culinary journey to the heart of Andalusia, where flavors dance and history unfolds with every bite. Discover the secrets behind the region's iconic dish, the Andalusian Pork Chops, through a collection of traditional and modern recipes. From the sizzling "Chuleton de Cerdo a la Andaluza" grilled to perfection, to the savory "Pinchos Morunos de Cerdo" bursting with aromatic spices, this article presents a symphony of flavors that will transport you to the vibrant streets of Andalusia. Get ready to tantalize your taste buds with these delectable pork chop creations, each offering a unique twist on a classic.

Let's cook with our recipes!

SPANISH PORK CHOPS



Spanish Pork Chops image

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

1 teaspoon minced garlic
1 teaspoon paprika or pimentón (, sweet, spicy, or smoked)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon minced fresh thyme ((optional))
Pinch cayenne pepper
1/2 teaspoon kosher or coarse salt (, or to taste)
Freshly ground black pepper (, to taste)
1 tablespoon extra-virgin olive oil (, plus more for cooking the chops)
1 teaspoon red wine vinegar or sherry vinegar
4 bone-in pork chops ((each 1-inch thick, about 2½ pounds total))
8 thin slices lemon ((optional))
Chopped fresh flat-leaf parsley (, extra paprika and/or lemon wedges, for garnish)

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)



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

ANDALUSIAN PORK TENDERLOIN



Andalusian Pork Tenderloin image

I love the complex flavors of Spanish cuisine, and the olive topping in this dish really complements the seasoned pork. This is an easy entree that can be started the day before. -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

2 pork tenderloins (3/4 pound each)
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
GREEN OLIVE SALAD:
3/4 cup pimiento-stuffed olives, quartered
1/2 cup cherry tomatoes, quartered
1/4 cup chopped red onion
1-1/2 teaspoons capers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced

Steps:

  • Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight., Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine remaining ingredients. Serve with pork.

Nutrition Facts : Calories 383 calories, Fat 24g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 937mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ANDALUSIAN PORK CHOPS



Andalusian Pork Chops image

A very simple, but tasty way of making pork chops with a difference! Great to serve with buttery mash and green beans.

Provided by English_Rose

Categories     Pork

Time 12h3m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops
2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, crushed
1 tablespoon coarse salt
2 tablespoons olive oil
2 -3 lemons, cut into wedges

Steps:

  • Mix the paprika, herbs, garlic and salt with the oil to make a thick paste.
  • Spread over the chops, cover and leave in the fridge, ideally overnight.
  • Heat a griddle or heavy pan, cook for 3-4 minutes on each side.
  • Serve with wedges of lemon.

Nutrition Facts : Calories 307.3, Fat 21.6, SaturatedFat 6, Cholesterol 75, Sodium 1814.6, Carbohydrate 8.3, Fiber 4.1, Sugar 0.4, Protein 23.8

ANDALUSIAN PORK ROLLS



Andalusian Pork Rolls image

Categories     Pork     Appetizer     Fry     Cocktail Party     Pork Chop     Prosciutto     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 tablespoons minced fresh parsley
2 garlic cloves, minced
6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
6 thin slices serrano ham or prosciutto (about 2 ounces)
2 large eggs, lightly beaten with 2 teaspoons milk
2 large eggs, lightly beaten with 2 teaspoons mi
1 cup (about) plain dried bread crumbs
olive oil (for frying)

Steps:

  • Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.
  • Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

SLOW-COOKER PORK CHOPS



Slow-Cooker Pork Chops image

Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

Steps:

  • In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK CHOPS ITALIANO



Pork Chops Italiano image

Flavorful, tender pork chops with Italian pizzazz. Great served over noodles.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 13

1 teaspoon olive oil
2 cups sliced mushrooms
2 tablespoons olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 cup chopped onion
1 (14.5 ounce) can diced Italian tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water, if necessary
1 large green bell pepper, cut in 6 pieces

Steps:

  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
  • Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

Nutrition Facts : Calories 290 calories, Carbohydrate 7.8 g, Cholesterol 63 mg, Fat 17.6 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 5.1 g, Sodium 339.1 mg, Sugar 3.8 g

Tips:

  • Use a flavorful cut of pork chops, such as bone-in pork chops or pork chops with a marbled fat cap.
  • Marinate the pork chops in a flavorful marinade for at least 30 minutes, or up to overnight. This will help to tenderize the pork and infuse it with flavor.
  • Cook the pork chops over medium heat so that they have a chance to brown and develop flavor. Do not overcrowd the pan, or the pork chops will not cook evenly.
  • Baste the pork chops with the marinade or a flavorful sauce while they are cooking. This will help to keep them moist and prevent them from drying out.
  • Serve the pork chops with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Andalusian pork chops are a delicious and easy-to-make dish that is perfect for any occasion. The pork chops are marinated in a flavorful marinade and then cooked over medium heat until they are tender and juicy. The pork chops are then served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.

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