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Spanish influenced pork chops with chorizo served with Basque piperade.
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Spanish Pork Chops Recipe

This Spanish pork chop is marinated in wonderful ingredients before being seared and quickly roasted with chorizo sausage.
Course Main Course
Cuisine Modern European
Keyword pork chops with chorizo, pork with chorizo, spanish pork chops, spanish pork chops with chorizo
Prep Time 5 minutes
Cook Time 20 minutes
Marinade Time 8 hours
Total Time 8 hours 25 minutes
Servings 2 Servings
Calories 574kcal
Author Brian Jones

Ingredients

  • 2 Large Pork Chops (I like French-trimmed chops for this recipe)
  • 125 g Spanish Chorizo 4½oz
  • 1 tablespoon Cooking Oil

For the Marinade:

  • 1 tablespoon Smoked Paprika
  • ½ tablespoon Ground Cumin
  • 1½ teaspoon Garlic Granules
  • 1 teaspoon Onion Granules
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Cayenne Pepper
  • ½ teaspoon Salt
  • 2 tablespoon Olive Oil

Instructions

  • Mix all of the ingredients for the marinade in a freezer bag or Tupperware box, add the pork chops, massage well and then marinade for up to 24 hours.
  • Cut the chorizo sausage into a 1-1½cm (½") dice.
  • Heat an oven-proof 28cm or 11" frying pan over a medium heat. When it is hot, sear the pork chop, presentation side down, until nicely coloured (2-3 minutes). Do not have your pan too hot, or you will burn the spices.
  • Flip the chop and add the diced chorizo to the pan, transfer to the oven and cook at 180°C or 350°F for 8-12 minutes. You want to remove the chop from the oven when the thickest part of the pork chop reaches an internal temperature of 60°C or 140°F.
    This should take 8-12 minutes, depending on the size of your chops.
  • Serve with a drizzle of the oil that has rendered out of the chorizo

Nutrition

Serving: 1 | Calories: 574kcal | Carbohydrates: 4g | Protein: 56g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 23g | Cholesterol: 202mg | Sodium: 1881mg | Fiber: 2g | Sugar: 1g
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