Pork Chops A La Madrilene Spanish Pork Chops Recipes

PORK CHOPS A LA MADRILENE (SPANISH PORK CHOPS)

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.

PORK CHOPS MADRID

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.