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Spanish Pork Loin and Chorizo Recipe – Lomo con Chorizo


Pork Loin with Spanish Chorizo - Lomo con Chorizo

Pork Loin with Spanish Chorizo - Lomo con Chorizo

Lisa Sierra (c) 2008 Licensed to About.com
This dish is a pork-lovers delight! Fresh boneless pork loin chops combined with Spanish chorizo sausage, onion, garlic, tomatoes and white wine to make a tasty, uncomplicated and very colorful main course for your next Spanish dinner. Serve with baked potatoes or rice.

Prep Time: 12 minutes

Cook Time: 25 minutes

Total Time: 37 minutes


  • 2-3 Tbsp Spanish virgin olive oil
  • 4 boneless pork loin chops (about 1 lb)
  • 1/2 lb. Spanish chorizo sausage (may substitute Portuguese linguica)
  • 1 medium yello or white onion
  • 2 cloves garlic
  • 6 oz white wine
  • 5 Roma tomatoes
  • 1 bay leaf
  • 2 sprigs Italian parsley
  • salt and pepper to taste


Peel and coarsely chop the onion and garlic. Cut chorizo sausage into pieces about 2-inches long. Cut tomatoes into quarters. Chop the parsley and set tomatoes and parsley on a plate to use later.

Salt and pepper loin chops on both sides. Heat 2-3 tablespoons olive oil in a large heavy-bottomed frying pan. Brown the loin chops on both sides, then remove and set aside.

In the same pan where you browned the chops, sauté the onion and garlic until translucent. Add the sausage and continue to cook, browning the sausage.

Add wine, tomatoes, parsley and bay leaf and stir. Return the loin chops to the pan. Adjust salt, if needed. Cover and simmer on medium low heat for 10-12 minutes.

Serve with rice or baked potatoes.

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