Best Pork Chops Madrid Recipes

Pork Chops Madrid image

Provided by magpie diner

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Mix all the ingredients, except for the pork chops, in a casserole dish. Best to use a casserole dish with a proper fitting lid.
Place the chops in the mixture and let sit for at least an hour, longer if you have the time, and turning at least once half way through.
Place casserole dish in a 350 degree oven for about 50 minutes, covered. Very important it be covered.
Chops will be moist and tasty, you can spoon some of the juice over them once they're on the plate. I like to serve with spanish rice and salad.

Nutrition Facts : Calories 347.6, Fat 27.8, SaturatedFat 6.8, Cholesterol 75, Sodium 213.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 22.7

Spanish Pork Chops image

Provided by Thea Pappalardo

Time 2h20m

Number Of Ingredients 10

6 pork chops 3/4" thick
salt & pepper
2 Tbsp olive oil
2 onions, sliced into rings
2 can(s) tomato sauce (8 ounces each)
3 Tbsp brown sugar
3 Tbsp sweet pickle juice
3 Tbsp worcestershire
garlic powder to taste
1/4 c small stuffed spanish olives (more if desired)

Steps:

1. Season pork chops with salt and pepper. Heat oil in skillet over medium-high heat until it shimmers. Add pork chops and brown on both sides. Remove to a platter and add onions to the skillet. Lower hear to medium and cook until softened.
2. Add tomato sauce to skillet and stir in brown sugar, pickle juice, garlic and worcestershire. Return chops to pan and spoon sauce over them. Add olives.
3. Cover with lid tilted slightly and simmer for 2 hours. Serve with mashed potatoes or yellow rice.

Pork Chops a la Madrilene (Spanish Pork Chops) image

Provided by NE Lady

Categories Pork

Time 35m

Number Of Ingredients 7

2-3 clove garlic, minced
3-4 sprig(s) parsley, finely chopped
1 medium sweet onion, finely diced
1 Tbsp paprika (sweet spanish preferred)
5 Tbsp olive oil
4 pork loin chops, approximately 5-oz each
salt & pepper, to taste

Steps:

1. Preheat the oven to 425 F°.
2. Combine garlic, parsley & onion in a medium mixing bowl.
3. Season pork chops with the paprika, pepper, and salt. Moisten the vegetable/herb mixture with 3-4 tbsp. of olive oil. (Don't add too much oil; it should be a fairly thick consistency.)
4. Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan. Spoon any remaining onion mixture between the chops.
5. Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked
6. Serve the pork chop and herb sauce on top.