Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans

Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans
Prep Time
10 min
Cook Time
20 min
4 servings

Take your tastebuds on a trip to Spain with this bold-flavoured pork and rice dish.



Tbsp extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
large, boneless centre-cut pork chops, 1 ½" thick
Tbsp paprika or smoked sweet paprika, half a palm full
Salt and pepper
lb(s) chorizo, casing removed, finely chopped
cloves garlic, chopped
small yellow onion, chopped
Tbsp chopped thyme leaves, 4 sprigs
(16-oz) jar pequillo peppers or roasted red peppers, drained
cup flat-leaf parsley, a couple of generous handfuls
cup dry sherry or dry white wine, eyeball it
lb(s) fresh green beans, trimmed, available ready-prepped in sacks at many markets
Marcona almonds or sliced almonds toasted in butter, your choice
Cheesy Rice, recipe follows, optional
Crusty bread, to pass at table

Manchego Cheesy Rice

Tbsp butter
1 ½
cups white rice
cups chicken stock
handful flat-leaf parsley, finely chopped
cup grated Manchego cheese
Salt and pepper


Step 1

Preheat oven to 375ºF.

Step 2

Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.

Step 3

While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.

Step 4

Bring 1 to 2 inches of water to a boil in another skillet with a lid.

Step 5

Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.

Step 6

Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.

Step 7

Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.

Step 8

Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.

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