Description
If you’re looking for a juicy Spanish pork chop recipe bursting with great flavor, this healthy, easy-to-make recipe is for you! This dish combines tender pork chops marinated with garlic and parsley, a rich onion sauce, and thinly roasted potatoes—an authentic taste of Spain.
Ingredients
- 2 Pork chops (around 200g each)
- 1 Large onion - thinly diced
- 3 Fresh garlic cloves (2 for marinade, 1 for onions) - finely diced
- Handful of fresh parsley
- 2 medium potatoes - Peeled and thinly sliced
- Extra virgin olive oil - 2 tbsp for marinade + extra for cooking
- 1/3 cup of white wine
- Salt & Pepper - to taste
Instructions
- Preheat the oven: Preheat your oven to 200°C/392F (fan mode).
- Prepare the garlic & parsley marinade: In a mortar and pestle, crush the garlic, parsley, and pepper. Then add 2 tablespoons of oil and mix well.
- Marinate the pork chops: Place the pork chops on a plate, brush the marinade on both sides and let them rest for at least 20 minutes while you prepare the onions and potatoes.
- Cook the onion sauce: In a large skillet or non-stick pan on low-medium heat, drizzle some olive oil, add the onion, remaining garlic, and a pinch of salt. Cook for about 20 minutes, stirring occasionally, until golden brown. Add the white wine and cook for an additional 10–15 minutes.
- Roast the potatoes: Arrange the sliced potatoes on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and bake for 15–20 minutes, until golden.
- Cook the pork chops: In another skillet or pan, heat a drizzle of olive oil over medium heat. Brown chops for about 5–7 minutes on each side with a pinch of salt. When done, transfer them to a plate.
- Finish cooking the onion sauce: Using the same pan from the pork chops, add the onion mixture and cook over medium-high heat for 2-3 minutes. Transfer to a blender for a smooth sauce or serve as-is for a rustic texture. Don’t forget to add any juices released by the pork chops to the sauce!
- Serve: On each plate, spoon a base of the onion sauce, place the potatoes on the side, and top with the pork chops. ¡Buen provecho!
Notes
Garlic - I LOVE garlic! So 2 works for me, but if you prefer a less intense garlic flavor, 1 garlic clove will be enough for the marinade.
For a juicier result, go for thick chops (opt for free-range, hormone-free chops if possible). Both bone-in pork chops and boneless pork chops work well.
Cook on medium heat for juicy chops: Use medium heat when cooking the pork chops to ensure they cook evenly. This will keep the inside juicy while giving you a beautiful golden brown on the outside. Cooking on high heat may burn the outside before the inside is fully cooked, so a steady, medium heat is key!
Simplify this recipe by skipping the onion sauce - if you are short in time, cook the juicy marinated pork chops and serve with the roasted potatoes. It will still be a delicious dish!
Storage - The best way to eat this recipe is straight after cooking, but if you have leftovers, store them in an airtight container in the fridge for up to 2-3 days.
Marinate for full flavor: Let the pork chops rest with the garlic and parsley marinade for at least 15 minutes before cooking. If you can prepare them a few hours in advance or even the night before, the flavors will be even more intense and delicious.