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 dinner recipe is easy enough for a weeknight yet impressive enough for entertaining!
Hold your Spanish horses — these stuffed pork chops are packed with all my favorite bold flavors. Smoky chorizo, savory pork, creamy cheese, briny green olives, peppers, sun-dried tomatoes, warm spices, and plenty of fresh parsley all come together in one seriously flavorful filling.
Everything gets tucked into tender pork chops for a dish that tastes like a little trip to the Iberian Peninsula. Fun fact: chuleta de chancho is Spanish for pork chop — and after one bite of these, you’ll understand why they deserve a name that sounds this good.
Key ingredients
The ingredients list for these Spanish pork chops will have you questioning if you’re on the Iberian coast or in your local supermarket! This is what you need:
- Pork loin chops : Grab some pork loin chops that are at least one inch thick.
- Chorizo Iberico: This Spanish chorizo is a cured sausage is made from Iberico pork and is known for its rich flavor and smoky notes. Check with other chorizo sausages in your supermarket or visit your butcher.
- Manchego cheese: This Spanish cheese is made with sheep’s milk. Check your local supermarket’s cheese section or visit a specialty cheese shop.
More Spanish-influenced recipes
Spanish cuisine is filled with fresh ingredients, bold flavors, and Mediterranean and Iberian influence! If you’re inspired to bring a taste of Spain to your kitchen, try these other Spanish-influenced recipes:
- Spanish Chicken Bake
- Spanish Deviled Eggs
- Best Gazpacho Recipe
- Spanish Breakfast Potatoes
What to serve with Spanish pork chops
Start the meal out with some tapas-style appetizers, like chorizo bites or warm marinated olives .
Spanish pork chops and rice are a natural combo – serve your chops beside some steaming basmati rice for an easy dinner! You could also take inspiration from patatas bravas and make some crispy roasted potatoes with a romesco sauce .
Veggies on the side round out the meal – a side of garlic butter asparagus works perfectly with this dish. Pan seared brussels sprouts are a close contender. Don’t forget to make a rose sangria for the occasion!
How do I store leftover Spanish pork chops?
Spanish pork chops do taste best fresh! If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days.
Can I make these ahead?
You can stuff the chops the night before and keep them covered in the fridge until you’re ready to cook them, as they are best enjoyed fresh. When you cook them, bake them at 350 degrees Fahrenheit for about 40 minutes rather than pan-frying them. That way, you’ll be hands-free as your guests arrive!
How can I tell when my Spanish pork chops are cooked?
The pork chops will need around five minutes on either side before you cover the pan and cook for ten more minutes. The middle of the stuffing will read 145 degrees Fahrenheit on an instant-read meat thermometer.
Can I adjust the spiciness of Spanish pork chops?
You can! One way to do this is with your chorizo selection—opt for a spicier or milder chorizo, depending on your preferences. You could also add a pinch of cayenne or chili flakes if you like it spicy.
Spanish Pork Chops Recipe
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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 (very finely minced)
- ▢ 1 teaspoon black pepper (divided)
- ▢ 4 pork loin chops (at least 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
- 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. 2 ounces thinly sliced chorizo Ibérico, 2 teaspoons smoked paprika, ½ teaspoon sea salt, 2 ounces sliced manchego cheese
- 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
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Spanish Pork Chops Recipe
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 , very finely minced
- 1 teaspoon black pepper , divided
- 4 pork loin chops , at least 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
- 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. 2 ounces thinly sliced chorizo Ibérico, 2 teaspoons smoked paprika, ½ teaspoon sea salt, 2 ounces sliced manchego cheese
- 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
