These Spanish pork chops are filled to the brim with bold Iberian flavors: smoky chorizo, creamy manchego cheese, briny green olives, and roasted peppers meld with sundried tomatoes and fresh parsley to bring the vibrant taste of Spain right into your kitchen. This healthy dinner recipe is easy enough for a weeknight yet impressive enough for entertaining!
Ingredients
1cuppitted green olives, chopped
½cupchopped roasted red peppers
2tablespoonschopped sun-dried tomatoes
2tablespoonsminced parsley
1clovegarlic, very finely minced
1teaspoonblack pepper, divided
4pork loin chops, at least 1-inch thick
2ouncesthinly sliced chorizo Ibérico
2 ouncessliced manchego cheese
2teaspoonssmoked paprika
½teaspoonsea salt
2tablespoonsolive oil
Instructions
In a medium-sized bowl, mix the olives, roasted red peppers, sundried tomatoes, parsley, garlic, and ½ teaspoon of black pepper.
1 cup pitted green olives, ½ cup chopped roasted red peppers, 2 tablespoons chopped sun-dried tomatoes, 2 tablespoons minced parsley, 1 clove garlic
Cut a pocket in each pork loin. Cut from the side that has no fat and stop your cut at the fat cap.
4 pork loin chops
Stuff the pork first with the chorizo and manchego. Then divide the filling between the pork chops (they will be very full!) and use toothpicks to secure them so the stuffing doesn't fall out. Sprinkle the smoked paprika, sea salt, and remaining ½ teaspoon of pepper over the chops.
Heat the olive oil in a large, non-stick or cast iron frying pan over medium heat. Add the stuffed pork chops to the pan and let them cook for 5 minutes, or until nicely browned on one side. Carefully flip them over and let them cook for another 5 minutes. Reduce the heat to medium-low, 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.
2 tablespoons olive oil
Notes
We love using Gordal olives from Spain in this recipe!