Spanish Pork Chops

Thea Pappalardo


My daughter gave me this recipe. She said she had it for years before trying it and now it's one of their favorites. I made this the other night and it's one of our favorites too.

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2 Hr 20 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This sweet, salty and simple recipe livens up pork chops and is perfect for a summer lunch, dinner or potluck! I wasn't sure how this dish was going to turn out when I taste tested the sauce early on. I was a little worried that it might be too sweet. But after simmering for 2 hours, the chops were very tender and an absolutely perfect blend of flavors. This is a dish that will be repeated often at our dinner table. Perfect for a potluck, luncheon ... or anytime really!


pork chops 3/4" thick
salt & pepper
2 Tbsp
olive oil
onions, sliced into rings
2 can(s)
tomato sauce (8 ounces each)
3 Tbsp
brown sugar
3 Tbsp
sweet pickle juice
3 Tbsp
garlic powder to taste
1/4 c
small stuffed spanish olives (more if desired)

Directions Step-By-Step

Season pork chops with salt and pepper. Heat oil in skillet over medium-high heat until it shimmers. Add pork chops and brown on both sides. Remove to a platter and add onions to the skillet. Lower hear to medium and cook until softened.
Add tomato sauce to skillet and stir in brown sugar, pickle juice, garlic and worcestershire. Return chops to pan and spoon sauce over them. Add olives.
Cover with lid tilted slightly and simmer for 2 hours. Serve with mashed potatoes or yellow rice.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: Spanish