This Rioja-style Pork Chop recipe is an authentic taste of Spain that provides a quick and easy dinner everyone can enjoy. Take thick cut Pork Chops, and cook them in a sofrito-style sauce. The end result is flavorful pork and a delicious sauce that is great served over rice. Pair this dish with a Rioja wine for authenticity and a great pairing. We featured this recipe in our Reduce by Half Podcast. If you’d like to listen to Nick talk about this recipe and provide a little more background about it, you can listen to the episode it on our blog! What do you think about the recipe? Let us know in the comments below.
- 4 piece(s) LGCM Pork Chops (Use at least 1″ thick bone-in chops.)
- Black Pepper
- Spanish Paprika
- 1 whole Yellow Onion (chopped)
- 1 clove Garlic (diced)
- 2 whole Red Bell Pepper (cut into strips)
- 2 whole Tomato (chopped)
- 1 cup Red Wine (We recommend Rioja!)
- 2 Tbsp Olive Oil
Season your pork chops with salt, pepper and paprika to your taste. Set aside and let them sit at room temperature while you are slicing vegetables and heating oil
Heat 2 tbsp. of olive oil in a large cast iron skillet to medium high heat. Once hot, add the pork chops and sear for about 2-3 minutes per side until browned. Once browned, remove from the skillet.
Add the onions, red peppers and garlic to the same skillet and cook until soft. Once soft, pour in the red wine and tomatoes. Stir the entire mixture together, making sure to scrape up the drippings from the pork chops into the liquid. Add the pork chops back in and bring the mixture to a boil. Reduce the heat to a simmer and cover.
Let cook for 20 minutes until the pork is soft and has reached 145ºF. Once the pork is done cooking, serve the meal over rice and garnish with fresh chopped oregano. Serve with Rioja wine. Enjoy!