Embark on a culinary journey to Spain with our tantalizing Spanish Pork Chops recipe. These succulent pork loin chops are generously stuffed with a flavorful mixture of olives, roasted red peppers, sun-dried tomatoes, and aromatic herbs. Enhanced with the smoky richness of chorizo Ibérico and the creamy decadence of manchego cheese, each bite is a symphony of Spanish-inspired flavors that will transport your taste buds to the streets of Madrid.
As the fragrant aromas of Spain waft through our kitchen, memories of our travels to the sun-kissed landscapes of Andalusia come flooding back. Inspired by the vibrant flavors of Spanish cuisine, we set out to recreate one of our favorite dishes: Spanish Stuffed Pork Chops. Picture the scene: golden pork chops sizzling in a pan, their pockets filled with a tantalizing medley of olives, peppers, and spices. With each bite, we’re transported back to the bustling markets of Seville, where the air is alive with the sounds of flamenco and the scent of paprika hangs heavy in the air. It’s a taste of Spain we’re thrilled to share with friends and family, a culinary adventure that never fails to delight.
Why This Spanish Stuffed Pork Chops Recipe is a Must-Try
- Bursting with authentic Spanish flavors, from piquant olives and roasted red peppers to savory chorizo Ibérico and creamy manchego cheese.
- Each pork loin chop is meticulously stuffed with a mouthwatering filling, ensuring every bite is packed with flavor.
- Simple yet impressive, this recipe is perfect for both weeknight dinners and special occasions, guaranteed to impress even the most discerning palates.
- Versatile and customizable, allowing you to adjust the stuffing ingredients to suit your preferences or incorporate seasonal produce for a fresh twist.
Ingredients:
- 1 cup pitted green olives, chopped
- ½ cup chopped roasted red peppers
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons minced parsley
- 1 clove garlic, very finely minced
- 1 teaspoon black pepper, divided
- 4 pork loin chops, at least 1-inch thick
- 2 ounces thinly sliced chorizo Ibérico
- 2 ounces sliced manchego cheese
- 2 teaspoons smoked paprika
- ½ teaspoon sea salt
- 2 tablespoons olive oil
Instructions:
- Prepare the Stuffing: In a medium-sized bowl, combine chopped olives, roasted red peppers, sun-dried tomatoes, parsley, garlic, and ½ teaspoon of black pepper.
- Prepare the Pork Chops: Cut a pocket in each pork loin chop, starting from the side with no fat and stopping at the fat cap. Stuff each pork chop with slices of chorizo and manchego cheese, then divide the olive mixture between the chops, securing them with toothpicks.
- Season the Chops: Sprinkle smoked paprika, sea salt, and the remaining ½ teaspoon of black pepper over the stuffed pork chops.
- Cook the Pork Chops: Heat olive oil in a large non-stick or cast iron frying pan over medium heat. Add the stuffed pork chops and cook for 5 minutes on each side, until nicely browned. Reduce the heat to medium-low, cover the pan, and continue cooking for another 10 minutes, or until the internal temperature of the stuffing reaches 145 degrees Fahrenheit.
- Serve and Enjoy: Remove toothpicks from the pork chops before serving. Garnish with additional parsley if desired, and savor the delightful flavors of Spain in every bite.
Notes:
- Be sure to use pork loin chops that are at least 1-inch thick to allow for easy stuffing.
- Adjust the seasoning according to your taste preferences, adding more or less paprika, salt, and pepper as desired.
- Serve these Spanish Stuffed Pork Chops with your favorite side dishes, such as sautéed vegetables, Spanish rice, or crusty bread, for a complete meal.
