These delicious Spanish Pork Chops are joined by a cacophony of cauliflower and some chorizo sausage. Despite the variations, it remains a fairly simple meal to cook that is all ready in less than an hour.
Spanish Pork Chops with Chorizo and Cauliflower.
This delicious pork chop is marinated in glorious flavours like garlic, paprika and cumin. Thin it is simply seared and roasted, whilst this is happening a cauliflower gets some special love.
As is so often the way here on my site, this is a complete meal all built to work perfectly together.
The inspiration for pork chop recipe comes unusually from a new cookery book I got my hands on. I have loads of cookbooks and rarely look at them and to be honest rarely buy them.
This book, however, is a rarity! Barrafina: A Spanish Cookbook is one I bought myself. It features a cuisine I know very little about so bought it as a starting point.
Primarily because it did not seem to be the usual tirade of stereotypical dishes but well thought out delicious sounding food.
Anyway, I will move on! I don’t want this to become a book review, I have cooked from it a few times got good results, fill your boots and hunt it down.
Pork Chop Recipes.
These Spanish pork chops are yet another expression of my love of Pork Chops!
They appear here really rather regularly, because, well because they are awesome.
Just like most of my other recipes for this cut of meat this recipe calls for a large bone-in pork chop. By that I mean thick!
Them skinny pre-cut pork chops are too thin for anything other than braising. I blame these thin pork chops on peoples dislike for pork.
They are too easily overcooked and then turn into rubber boot soles.
Speak to a butcher and get something 3-4cm thick. These are the same chops I advocate using in my honey and mustard pork chops.
The Cauliflower Side Dishes.
Cauliflower is definitely my favourite vegetable at this time of year!
But a single cauliflower often too big for a meal for two unless you are cooking a cauliflower soup.
So to accompany my Spanish Pork Chops I decided to go full on Cauliflower!
I take a whole small cauliflower and go to town using it all to create a cauli Smörgåsbord.
Using the flavours in the pork marinade I created three distinct side dishes that all have a different flavour and texture but still all cauliflower.
Anything that reduces waste is good for me and to that end, the cauliflower puree freezes wonderfully.
You can even use a derivation of it to stuff cannelloni as I have in this cauliflower cannelloni recipe.
For the Pork Chops:
- 2 Large Pork Chops
- 1 Tbsp Ground Cumin
- 1 Tbsp Sweet Paprika
- 1/2 Tsp Spicy Paprika
- 1 Tbsp Dried Oregano
- 5 Garlic Cloves
- 1 Tsp Dried Thyme
- 2 Bay Leaves
- 100 ml Olive Oil
- 1/2 Tsp Coarse Sea Salt
For the Cauliflower:
- 350g Cauliflower
- 50 g Butter
- 1 Tsp Ground Cumin
- 150 ml Milk
- 25 g Butter
- 1/2 Tsp Coarse Sea Salt
- 2 Garlic Cloves
- 50 g Chorizo
- Bruise the garlic for the pork chops then place in a bag with the remaining pork chop ingredients.
- Massage well then marinade for at least 8 hours and up to 24 hours.
- Remove the outer leaves of the cauliflower and the toughest part of the stalk by cutting out a cone in the base.
- Systematically work around the cauliflower with a paring knife cutting the florets as you go, you will be left with a load of florets of varying sizes and a piece of stalk.
- Begin by setting aside two of the largest florets for later.
- Now take slices from the centre of some of the other florets so that you end up with 6 slices of cauliflower 3-4mm thick and set these aside.
- Coarsely chop the remaining cauliflower and chop the stalk fairly finely.
- Steam the roughly chopped cauliflower until very soft. We will be turning this into a puree so take it further than you normally would, roughly around 20 minutes.
- When the cauliflower has steamed blend this with 50g of butter and cumin for the cauliflower and salt to taste to form a silky smooth puree.*
- Heat an oven proof griddle pan or frying pan over a fairly high heat on the stove top and sear both sides of the pork chop until you have got a nice colour.
- Transfer to the oven and cook at 180°C or 350°F for 10-15 minutes.
- You want to remove from the oven when the thickest part of the pork chop reaches an internal temperature of 60°C or 140°F.
- Now heat the 150ml milk, 25g butter, 2 garlic cloves and sea salt in a pan until it simmers.
- 5 minutes after the pork chops have gone in to the oven add the two large cauliflower florets to the milk and allow to gently poach for 10 minutes.
- By now the pork should be good to come out of the oven so set it aside to rest for 5 minutes.
- Heat a frying pan over a medium high heat and fry off the chorizo sausage for 2 minutes and then add the cauliflower slices and fry for a further 3 minutes, flipping half way. Whilst heating the puree.
- Stick it all on a plate and enjoy.
* The cauliflower puree can be made in advance and heated over a medium heat just before serving.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1244Total Fat: 107gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 63gCholesterol: 241mgSodium: 1879mgCarbohydrates: 21gFiber: 7gSugar: 4gProtein: 55g