Spanish Stuffed Pork Chops are filled to the brim with roasted red peppers, sun dried tomatoes, chorizo, and juicy Gordal olives from Spain. They’re an easy to make (and healthy!) dinner recipe that everyone will love!
| gluten-free + low-carb + easily paleo and Whole30 |
- 1 cup pitted Gordal Olives from Spain, chopped
- 1/2 cup chopped roasted red peppers
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons minced parsley
- 1 garlic clove, very finely minced
- 1 teaspoon black pepper, divided
- 4 pork loin chops, at least 1-inch thick
- 50 grams (1½-ounces) thinly sliced chorizo Ibérico
- Optional: 50 grams (1½-ounces) manchego cheese (omit for paleo and Whole30)
- 4 pork loin chops
- 2 teaspoons smoked paprika
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- In a medium-sized bowl, mix together the Spanish Gordal olives, roasted red peppers, sundried tomatoes, parsley, garlic, and 1/2 teaspoon of the black pepper.
- Cut a pocket in each pork loin. Cut from the side that has no fat and stop your cut at the fat cap. Stuff the pork with the chorizo and (if using) the manchego.
- Divide the filling between the pork chops (they will be very full!) then use toothpicks to secure them so the stuffing doesn’t fall out. Sprinkle the smoked paprika, sea salt, and remaining 1/2 teaspoon of pepper over the chops.
- Heat the olive oil in a large, non-stick or cast iron frying pan over medium-high heat. Add the stuffed pork chops to the pan and let them cook for 5 minutes, or until nicely browned on the one side. Carefully flip them over and let them cook for another 5 minutes. Reduce the heat to medium, cover the pan, and cook for another 10 minutes, or until the middle of the stuffing registers 145 degrees on an instant read meat thermometer.
Smoky Roast Potatoes are a great side dish to serve with these stuffed pork chops. 🙂