Chuletas de Cerdo a la Madrilena (Broiled Pork Chops with Paprika)

Chuletas de Cerdo a la Madrilena (Broiled Pork Chops with Paprika)

Simple broiled pork chops are taken to a whole other level with the addition of garlic, parsley, onion and, of course, the smoky depth of Spanish paprika.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: Spanish

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Small bowl
Broiler pan

Ingredients

Salt and pepper
4 large Loin pork chops, 1-inch thick
2 cloves Garlic, minced
2 tbsp Parsley, minced
3 tbsp Onion, minced
2 tsp Spanish smoked paprika. (Sub: Sweet paprika)
3 tbsp Olive oil

US Customary - Metric

Instructions

Salt and pepper the chops. Mix garlic, parsley, onion, paprika, and olive oil in a small bowl.
Heat broiler and arrange chops on a greased broiler pan. Spread half garlic mixture on top of chops. Place pan 4-5 inches from the heat source and cook for 5 minutes. Turn chops over, spread remaining garlic mixture on top, and broil for 5 more minutes. Serve with any collected juices, mashed potatoes, and maybe a salad with a vinaigrette dressing.

Nutrition