Pork Chops, Madrid-Style

Chuletas de Cerdo a la Madrileña

Preparation info
  • Serves


    • Difficulty


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.


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


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,