Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cloves garlic
- 4 sprigs parsley
- 1 medium onion
- 1 tbsp Spanish sweet paprika
- 5 tbsp olive oil
- 4 pork loin chops (5-6 oz each)
- salt and pepper to taste
Preparation:
This recipe serves 4.
Note: If you do not have pork chops or wish to use a boneless cut, try cutting a large pork loin into slices about 1/2 inch thick.
Preheat oven to 425 degrees.
Finely chop the garlic, parley 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 the roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the herb mixture and place in roasting pan.
Roast in a hot oven at 425 degrees for 10 minutes. Turn chops over and roast another 10 minutes.
Serve chuletas de cerdo a la madrilena, spooning the herb sauce on top. Try mashed 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.
