Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
- 2 cloves garlic
- 4 sprigs parsley
- 1 medium onion
- 1 tbsp Spanish sweet paprika
- 5 tbsp olive oil
- 4 pork loin chops (5 oz each)
- salt and pepper to taste
This recipe serves 4.
Note: Use either pork chops or boneless pork loin chops sliced about 1/3-1/2 inch thick.
Preheat oven to 425 degrees.
Finely chop the garlic, parsley and onion. Mix together in a medium mixing bowl. Season with the paprika, pepper and salt. Moisten the mixture with 3 tablespoons of olive oil. Don't add too much oil - it should be a fairly thick consistency.
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.
Roast in a hot oven at 425 degrees for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12-13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked.
Serve chuletas de cerdo a la madrilena, spooning the herb sauce on top. Serve with mashed potatoes or roasted paprika potatoes on the side for a wonderful Spanish dinner.
Pork or cerdo is eaten often in Spain in many different ways. One of the favorite Spanish foods is Spanish chorizo or sausage. Learn more about chorizo in What is Chorizo? FAQ.