What's for Dinner Tonight? - Spanish Pork Chops

If you are looking for another way to prepare pork chops other than grilling or baking, then this recipe from Katie Workman at https://themom100.com may be just the thing. These pork chops are smeared with an easy rub that gives them a wonderful Spanish flavor. From prep to table, you can have a great meal in about an hour. Serve them with sauteed vegetables or roasted potatoes. If you end up with leftover rub, toss it with some cubed Yukon Gold potatoes and some olive oil, and roast the potatoes at 425 degrees for 30 to 40 minutes to go with your pork.

Spanish Pork Chops

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
½ teaspoon kosher 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

  1. 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).
  2. 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).
  3. 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.


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