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Easy Spanish Pork Chops with Chorizo

Spanish pork chops with chorizo sausage an easy meal, paprika, cumin and herbs are added before the chops a seared and finished in the oven.

The paprika rich marinade can be added and cooked immediately or even better left for up to 24 hours in advance.

Overhead Spanish pork chops with chorizo sausage, broad beans and potatoes.

Pork with Chorizo and Paprika.

I have a thing for pork chops, I love ’em! I have North African influenced harissa pork chops, Chinese Takeaway influenced sweet and sour pork chops and pretty trad honey and mustard pork chops to name a few.

It is a cut of meat that feels special but is easy to cook. It is also really quite affordable in comparison to its beefy equivalent.

These Spanish style pork chops are influenced by a recipe in a book called Barrafina: A Spanish Cookbook. A new book that I recently acquired.

It is not the usual tirade of stereotypical dishes but well thought out delicious-sounding food.

A herby spice paste is formed using olive oil and massaged into the meat. The chops then get seared on the presentation side then flipped and finished in the oven with some diced chorizo sausage.

It cooks in around half an hour give or take and it tastes absolutely sublime!

If you like chorizo you should definitely check out my delicious chorizo gnocchi and chicken and chorizo risotto.

Spanish pork chops with chorizo sausage, broad beans and potatoes.

Frequently Asked Questions?

What type of pork chops should I buy?

I used bone-in pork chops from the centre of the loin for this recipe. They are thinner than the pork chops that I usually use, maybe 2.5cm or 1″ thick, this keeps the cooking time nice and quick.

You can use boneless pork loin steaks if you like. Use a meat thermometer to check that the chops are cooked to 60°C or 140°F before removing and resting.

What sort of chorizo sausage should I use?

Spanish chorizo comes in two types the first is raw and kinda resembles Italian sausage, the second is dried like salami or pepperoni.

This recipe uses the dried version, but you can play around with any dried paprika sausage. There are many variants around the world.

Does the type of paprika matter?

Yes and no. I use sweet Hungarian paprika, I love the stuff and live in Hungary so it would be rude not to. For the smoked paprika, I always use Spanish paprika. The types you use will change the dish, but none of it in a bad way.

I make this dish lightly spiced using spicy smoked paprika, you do not have to do this, the dish works just as well.

Close up Spanish pork chops with chorizo sausage, broad beans and potatoes.

Serving Suggestions.

In the photos here I have served my Spanish pork chops with some simply boiled new potatoes and broad beans.

It is very similar simple side dish that I served with my garlic lemon chicken breast recipe. It is a really simple and versatile option for a host of dishes.

But you could add something like my garlic green beans or easy air fryer asparagus.

More left field options would be something like a tabbouleh salad or something like this broccoli salad, although I would skip the bacon and maybe add more chorizo.

But potatoes with the herby parika and cumin oil work so well, so how about some crispy fried potatoes?

Spanish pork chops with chorizo sausage, broad beans and potatoes with paprika oil.
Yield: 2 Servings

Spanish Pork Chops Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Marinade Time: 8 hours
Total Time: 8 hours 25 minutes

This Spanish pork chop is marinated in wonderful ingredients before being seared and quickly roasted with chorizo sausage.

Ingredients

  • 2 Large Pork Chops
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Sweet Unsmoked Paprika
  • 1/2 Tsp Spicy Smoked Paprika
  • 1 Tbsp Dried Oregano
  • 5 Garlic Cloves
  • 1 Tsp Dried Thyme
  • 2 Bay Leaves
  • 75ml (⅓ Cup) Olive Oil
  • 1/2 Tsp Coarse Sea Salt
  • 125g (4½oz) Dried Chorizo Sausage

Instructions

  1. Bruise the garlic for the pork chops then place in a bag with the remaining pork chop ingredients with the exception of the chorizo.
  2. Massage well then marinade for up to 24 hours.
  3. Cut the chorizo sausage into a 1-1,5cm dice.
  4. Heat an oven proof frying pan over a medium high heat and sear the pork chop on the presentation side down until nicely coloured, 2-3 minutes.
  5. Flip the chop then transfer to the oven and cook at 180°C or 350°F for 10-15 minutes.
  6. You want to remove the chop form the oven when the thickest part of the pork chop reaches an internal temperature of 60°C or 140°F. This should take 10-15 minutes depending on the size of your chops.
  7. Remove the pork and set it aside to rest for 5 minutes.
  8. Serve with a drizzle of the oil that has rendered out of the chorizo

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 795Total Fat: 59gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 187mgSodium: 1450mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 57g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Bintu - Recipes From A Pantry

Sunday 11th of June 2017

I love your take on cauliflower and the Spanish pork chop looks totally delicious.

Brian Jones

Monday 12th of June 2017

Thanks Bintu :)

Erren @ Erren's Kitchen

Tuesday 6th of December 2016

Looks amazing! And as always - beautiful photos!

Brian Jones

Thursday 8th of December 2016

Thanks Erren

Helen @ Fuss Free Flavours

Tuesday 6th of December 2016

Such a delicious sounding meal, perfect for a winter supper. The pork must be really tasty, and I do like a good side of cauliflower.

Brian Jones

Thursday 8th of December 2016

Thanks Helen

Sarah

Tuesday 6th of December 2016

Everything about these pork chops sounds amazing! I love the spice combination in this...delicious!

Brian Jones

Thursday 8th of December 2016

Thanks Sarah.

Just Jo

Tuesday 6th of December 2016

Lol you grumpy old bugger, how very dare you call my Christmas dinner a bit of faff and underwhelming without tasting it lol ;) I may be producing seasonally appropriate recipes to hopefully reach more readers in time but at least I'n doing it authentically - I *do* eat all the stuff I blog and atch, we do have "Christmas" food at other times of the year! I must be a rare enigma of a food blogger ;) But back to this fabulous sounding dish! I absolutely love that you have used one veg to create three sides rather than do lots of different veg. Very cool indeed. Anything with cauli purée gets my vote automatically. I've got some time off in a couple of weeks and perfecting the pork chop is on my agenda so I will pin this for later :D

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