Pork is historically a Spanish favorite, and is used in many traditional dishes, from chorizo sausage to Asturian fabada, and Spanish charcuterie (smoked and cured meat products), or course. Lean pork chops combine with potatoes, carrots, garlic and white wine in this easy recipe. Because it is very simple, it is a good beginner recipe. If using a pressure cooker, it can be ready in about 30 minutes, so makes a good weeknight dinner without a lot of fuss.
Pressure cookers are very common in Spain, and are often used to decrease the cooking times of traditional Spanish stews and soups. Check on Tips for Using a Pressure Cooker to Speed up Cooking.
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- 4 potatoes (or 6-8 potatoes)
- 3 carrots
- 2 large cloves garlic
- 3-4 Tbsp extra virgin olive oil
- 4 lean pork chops
- 1-2 cups white wine
- salt and pepper to taste
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 Servings
Peel and cut potatoes into 1/4-inch slices, or small cubes. (If using fingerling or new potatoes, no need to peel. Simply clean skin well.) Peel and cut carrots into pieces approximately 1/2-inch in size. Peel and cut garlic into thin slices.
Rinse pork chops and pat dry. Season pork with salt and pepper. Pour 2 tablespoons olive oil into a large frying pan. Heat on medium to medium high. Brown pork chops on both sides.
Remove pan from heat and set aside.
In a large pot, pour 2 Tbsp olive oil and heat on medium high. Once oil is hot, add potatoes and carrots. Saute and brown on all sides, stirring often. Add garlic and white wine, and allow to simmer. If the wine evaporates, add an additional 1/2 cup wine and/or water.
Standard Pot Option: Place pork chops on top of vegetables and loosely cover. Simmer until vegetables are done. Check liquid occasionally. Add wine or water as needed.
Pressure Cooker Option: Place pork chops on top of vegetables. Be sure vegetables are covered with wine or water. Lock on the top and raise heat to high. When pressure has built up, and pot is "hissing," reduce the heat. Cook for approximately 15 minutes at a steady pressure. Remove from heat and release pressure. (Refer to your cooker's instructions, but many modern pressure cookers recommend placing the cooker in the sink and running cold water over the lid of the cooker until the pressure is released.) Carefully remove the lid and check the chops and vegetables.
If further cooking is necessary, add wine if needed and secure lid. Cook another 5 minutes after pressure has built up again.
Adjust salt and pepper to taste. Serve in shallow bowls with wine broth.