In the Kitchen: Braised Spanish Pork Chops

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms



Braised Spanish Pork Chops

by Jodi Squires Fitzgerald, RN, JD





This is a recipe from my favorite cookbook, the Modern Encyclopedia of Cooking by Meta Given, that was given to me a very long time ago. It was written in 1952 and I have it held together with adhesive tape and clear packing tape. The book has gotten a lot of use. — Jodi Squires Fitzgerald, RN, JD




Start by measuring and setting out your ingredients


Ingredients – Serves 5

5 thick rib pork chops (2 lb.)

1 tablespoon fat (solid shortening, lard or oil)

1 onion, sliced

2 cups canned tomatoes (1 can)

1 ½ teaspoons salt

¼ teaspoon pepper

3 tablespoons flour

3-4 cups of hot boiled rice (1 cup raw)




Prepare your rice according to package directions.


Brown chops slowly on both sides in the fat in a heavy skillet. Remove chops from the pan.

1 – Add fat to the pan.

2 – Brown pork chops on both sides.

3 – Remove chops from pan, do not drain pan.










Sauté the onion in the same pan. Add the chops, tomatoes and seasonings. Cover and simmer for 45-60 minutes, or until tender. Remove chops from the pan.

1 – Hot oil in pan. Leave the braised bits. Do not drain.

2 – Add onions, sauté until carmelized.

3 – Place chops back in pan. Add tomatoes and seasonings.

4 – Cover and simmer until meat is tender.











Mix the flour with ¼ cup cold water until you have a smooth slurry. Keeping the tomato mixture at a simmer, add the slurry to the tomato mixture, stirring constantly for 2 to 3 minutes, until it thickens.

1 – Mix water & flour.

2 – Completed slurry (often called a rue).

3 – After removing chops, stir “slurry” into simmering sauce.

4 – Thickened sauce.









Place cooked rice in center of platter and arrange the chops around the rice. Pour tomato sauce over the chops.

1 – Chops arranged around rice with sauce on top.

2 – A delicious plate of braised pork chops!











Ellen’s wine recommendation.




Enjoy as is, or with a glass of your favorite red wine!







Printable version of this recipe

In the Kitchen series – Braised Spanish Pork Chops


Notes on seasoning and general preparation

Pork chops vary in size. You will notice that I made this recipe with two large pork chops. You will need a much larger pan than my 10-inch cast iron skillet to cook 5 chops. You will also need more tomatoes, probably two cans. Sadly, unlike pork chops which seem to have gotten bigger since the 1950s, cans of tomatoes are now typically 14.5 ounces instead of 16 ounces (2 cups). I made this recipe with one 14.5 ounce can of no salt added, fire roasted tomatoes.

Seasoning Note: I used tomatoes with no salt added. If your tomatoes already have salt on them, you should taste them before adding the salt as directed in the recipe.  — EH Stafford, Managing Editor


Recipe preparation and photos by Ellen (EH) Stafford






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