Wicklewood's Spanish Pork Recipe

Name: Wicklewood's Spanish Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 boneless pork chops; 8 butifarra sausages; 1 large onion, chopped; 2 cloves garlic, crushed; 4 fluid ounces dry white wine; 4 plum tomatoes, chopped; 1 bay leaf; 1 tablespoon sweet paprika; 2 tablespoons fresh parsley, chopped; seasoning

Servings: persons

2 tablespoons olive oil
4 boneless pork chops
8 butifarra sausages
1 large onion, chopped
2 cloves garlic, crushed
4 fluid ounces dry white wine
4 plum tomatoes, chopped
1 bay leaf
1 tablespoon sweet paprika
2 tablespoons fresh parsley, chopped
seasoning

1
Heat the oil in a large heavy based frying pan and brown the pork chops over a high heat, set aside.
2
Brown the sausages in the same way, set aside (do not wipe out frying pan).
3
Soften the onions and garlic in the frying pan for about 5 minutes.
4
Return the sausages and chops to the pan, stir in the wine, tomatoes, paprika and bay leaf and seasoning.
5
Cover and cook for 30 mins over a medium heat.
6
Remove the sausages and cut into thick slices, return to the pan and stir in the parsley.
7
Serve hot with a fresh green salad and crusty bread.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 boneless pork chops, 8 butifarra sausages, 1 large onion, chopped, and more.

Yes, Wicklewood's Spanish Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wicklewood's Spanish Pork

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