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–+ servings
Sliced stuffed chicken breast with green beans and green olives on a white plate, reminiscent of the bold flavors found in classic stuffed Spanish pork chops.

Spanish Pork Chops Stuffed with Chorizo, Manchego, and Olives

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Chorizo Ibérico and manchego are tucked into a pocket in each pork chop, then packed with chopped green olives, roasted red peppers, and sun-dried tomatoes. One pan, 20 minutes on the stove, no sauce needed.

Ingredients

  • 1 cup pitted green olives, chopped
  • ½ cup chopped roasted red peppers
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoons minced parsley
  • 1 clove garlic, finely minced
  • 1 teaspoon black pepper, divided
  • 4 boneless pork loin chops, minimum 1-inch thick
  • 2 ounces thinly sliced chorizo Ibérico
  • 2 ounces sliced manchego cheese
  • 2 teaspoons smoked paprika
  • ½ teaspoon sea salt
  • 2 tablespoons olive 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
    A clear glass bowl filled with a mixture of chopped green olives, red peppers, and herbs sits on a white marble surface, ready to be used as a vibrant topping for stuffed Spanish pork chops.
  • Cut a pocket in each pork loin. Cut from the side that has no fat and stop your cut at the fat cap.
    4 boneless pork loin chops
    A hand lifts a raw pork chop to show a pocket cut inside it, ready for making delicious stuffed Spanish pork chops, with more Spanish pork chops arranged on a wooden cutting board.
  • 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.
    2 ounces thinly sliced chorizo Ibérico, 2 teaspoons smoked paprika, ½ teaspoon sea salt, 2 ounces sliced manchego cheese
    Three raw, seasoned Spanish pork chops are stuffed with vegetables and arranged on a wooden cutting board.
  • 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 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. Let them rest in the pan off the heat for 5 minutes before removing the toothpicks and serving.
    2 tablespoons olive oil
    Four cooked stuffed chicken breasts with golden brown skin in a black skillet, garnished with chopped herbs on a light marble surface—a tempting dish reminiscent of the vibrant flavors found in classic stuffed Spanish pork chops.
Serving: 1 stuffed pork chop, Calories: 344kcal, Carbohydrates: 5g, Protein: 32g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 1298mg, Potassium: 669mg, Fiber: 2g, Sugar: 1g, Vitamin A: 965IU, Vitamin C: 12mg, Calcium: 46mg, Iron: 2mg