Name: Pork Chops, Madrid-Style (Chuletas de Cerdo a la Madrileña)
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 teaspoon paprika; 1 bay leaf, torn into pieces; Salt; 1 tablespoon chopped fresh parsley; Freshly ground black pepper; 4 pork chops, rind removed if you prefer; 2 tablespoons olive oil (optional); For the marinade; 3 tablespoons olive oil; 3 cloves of garlic, finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

The Spanish so enjoy fat, milk-fed pork that even the simplest chop thrown on to a barbecue anywhere in Spain seems to taste much better than our rubber-fleshed English chops. Perhaps it is because they always buy their pork fresh rather than frozen. If you can buy milk-fed, white-fleshed chops this dish will be much enhanced.

Ingredients

4 pork chops, rind removed if you prefer
2 tablespoons olive oil (optional)
For the marinade

Method

Mix together all the ingredients for the marinade in a shallow dish (not aluminium), large enough to lay the pork chops in. Marinate the chops for at least 1½ hours or longer, and do not forget to turn them over from time to time.

To cook the chops, you can either bake them in an oiled casserole dish in a preheated oven,