Spanish Pork Chops Complete Meal
Dive into the vibrant flavors of the Mediterranean with this Spanish Pork Chops Complete Meal—a hearty, one-skillet dinner that combines tender bone-in pork chops with a smoky, spiced tomato sauce, crispy roasted baby potatoes, and sautéed green beans. Perfectly seasoned with smoked paprika, cumin, and a hint of red pepper flakes, the pork chops are oven-baked to juicy perfection while the side dishes cook simultaneously, making this an efficient and flavor-packed dinner idea. Finished with a sprinkle of fresh parsley for a burst of freshness, this satisfying meal is easy to prepare and strikes the perfect balance between comfort food and gourmet cuisine. Whether you're looking for a weeknight dinner upgrade or a stunning dish to impress guests, this recipe brings a taste of Spain straight to your table.
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Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 14 ounces Diced tomatoes, canned
- 0.5 cup Chicken broth
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Red pepper flakes
- 1 pound Baby potatoes, halved
- 2 tablespoons Fresh parsley, chopped
- 1 pound Green beans, trimmed
- 1 tablespoon Unsalted butter
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, smoked paprika, and garlic powder.
Step 3
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove them from the skillet and set aside.
Step 4
In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
Step 5
Pour in the canned diced tomatoes and chicken broth. Stir in the ground cumin and red pepper flakes. Let the sauce simmer for 5 minutes to thicken slightly.
Step 6
Return the seared pork chops to the skillet, spooning some sauce over each chop. Cover the skillet with foil or a lid and transfer it to the oven. Bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Step 7
While the pork chops are baking, place the halved baby potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and toss to coat. Roast in the same oven for 20-25 minutes, flipping halfway through, until golden and crispy.
Step 8
During the last 10 minutes of cooking, blanch the green beans in a pot of boiling salted water for 2-3 minutes until tender-crisp. Drain and plunge them into an ice water bath to stop cooking. Drain again.
Step 9
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the green beans and sauté for 2 minutes. Season with salt to taste.
Step 10
Once everything is cooked, serve the pork chops with the tomato sauce spooned over, alongside the roasted potatoes and sautéed green beans. Garnish with freshly chopped parsley. Enjoy!
Nutrition Facts
| Serving size | (2405.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2858.2 |
| Total Fat 156.9g | 0% |
| Saturated Fat 47.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 544mg | 0% |
| Sodium 3675.7mg | 0% |
| Total Carbohydrate 141.7g | 0% |
| Dietary Fiber 33.0g | 0% |
| Total Sugars 32.0g | |
| Protein 216.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 459.7mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 6513.6mg | 0% |
Source of Calories