Margarita's International Recipes


Chuletas de Cerdo a la Madrileņa

Madrid-style Pork Chops

Pork is Spain's national meat and nowhere it's featured more than in Castilian cuisine. This recipe is pretty quick and easy, but I didn't find it that compelling. The pork chops came out nice and juicy, the flavor was mild and definitely better than plain pork chops, but they weren't bursting with flavor. If you are a pork chop fan (and I definitely am not), this may work for you, however.

Chuletas de Cerdo a la Madrileņa


  • 2 cloves garlic, minced
  • 2 Tbsp. chopped parsley
  • 3 Tbsp. chopped onion
  • 1 1/2 tsp. paprika
  • 3 Tbsp. olive oil
  • 4 loin pork chops
  • salt & pepper to taste


Preheat broiler.

Mix the garlic, parsley, onion, paprika and olive oil together.

Salt & pepper the pork chops. Spread half of garlic mixture on one side of the pork chops and put in the broiler, garlic side up. Cook for 5 minutes. Turn, spread rest of the mixture on the other side and broil until done, about 5 more minutes.

Adapted from a Penelope Casas' recipe in The Food & Wines of Spain.

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