Sunday, October 14, 2007
Spanish Pork Chops
This is a dish my mother used to make all the time and the first Spanish dish I think I ever ate. We used to have it so often that I assumed that all Spanish people (who in my mind were exactly like the ones found in Asterix in Spain) ate this dish for dinner every other night.
I have eaten many other Spanish dishes since then, some actually in Spain, and would say this dish is an accurate portrayal of what Spanish people actually do eat. It contains many typically Spanish ingredients - pork, tomatoes, red capsicum, paprika, onions and garlic. And you can easily add another classic Spanish ingredient - beans (as in kidney or white) - to it if you'd like a really hearty version.
I'm sure the authentic recipe for this would contain ingredients like Spanish paprika but one of the things I like about it is that it is simple, with ingredients I can find at pretty much any supermarket around Australia.
Posh it up if you like with chorizo and some organic pork.
1 onion, chopped
2 cloves garlic, crushed
4 pork chops
1 teaspoon paprika
1 red capsicum, cut into thin strips
1 tin tomatoes
200g black olives
Heat olive oil and fry onion and garlic for one minute. Add red capsicum and paprika saute on a low heat for five minutes. Add chops and brown, being careful not to burn the other ingredients. Add tomatoes and a can of water. Simmer for 10 minutes, stirring occassionally. Add olives just before serving, then if you have it, some fresh parsley. Season with salt and pepper just before serving.