Paprika, onions, and garlic smother the pork chops adding some big flavors without being too bold. Served with mashed or roast potatoes, it is a delicious Spanish dish, especially in fall or winter.
2 cloves garlic
4 sprigs parsley
1 medium onion
1 tablespoon Spanish sweet paprika
5 tablespoons olive oil
4 (5-ounce) pork loin chops
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Note: Use either pork chops or boneless pork loin chops sliced about 1/3- to 1/2-inch thick.
Gather the ingredients.
Preheat the oven to 425 F.
Finely chop the garlic, parsley, and onion. Combine them together in a medium mixing bowl.
Season with the paprika, pepper, and salt. Moisten the mixture with 3 tbsp. of olive oil. Don’t add too much oil; it should be a fairly thick consistency.
Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan. Spoon any remaining onion mixture between the chops.
Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked.
Serve the pork chop and herb sauce on top. Add mashed potatoes or roasted paprika potatoes on the side for a wonderful Spanish dinner.