Flavorful Spanish Pork Chops: Tender pork chops swimming in a sauce made of tomato, sweet onions, Spanish olives, brown sugar, pickle juice, and a hint of Worcestershire. A simple dish with bold flavors.

I have to confess, this recipe wasn’t planned. I stumbled into it by sheer accident. It was one of those days when the fridge was playing its cruel game of “What can you possibly make out of this?”

You know the drill—random leftovers, and you’re not quite sure how it all fits together. But, like any self-respecting cook in denial, I pulled out some pork chops, glanced at the half-empty jar of Spanish olives that had been eyeing me suspiciously for weeks, and thought, “Well, this could be something… or a disaster.”

It ended up being one of those recipes that surprises you, almost like it’s winking at you from the skillet. And let’s talk about that sauce—rich, tangy, and somehow both familiar and completely new.

The tomato base mixed with brown sugar, pickle juice (yes, pickle juice!), and Worcestershire creates this flavor explosion that shouldn’t work but totally does. Now, it’s become one of those dishes I make on purpose, and I always think back to that day when I nearly ordered takeout instead.

What makes this Spanish Pork Chops recipe truly special?

The unique charm of these Spanish Pork Chops is in their unexpectedness. You know how sometimes a recipe seems straightforward, but then you take that first bite, and it’s like, “Whoa, wait, what is this?” That’s what happens here.

You think you’re just getting pork chops in tomato sauce, but nope, the flavor turns up a notch with every ingredient. First off, the pork chops get browned just right, sealing in the juices so they stay tender throughout the simmer. Then, the sauce itself—oh, man, it’s a rollercoaster of flavors.

The brown sugar brings sweetness, the pickle juice adds a hit of tang (trust me, it’s a game changer), and those little Spanish olives sneak in salty, briny goodness. By the time it’s done simmering, the pork practically melts off the bone, and you’re sitting there wondering how you went from “meh” to “wow” so fast.

What You Need To Make This Spanish Pork Chops Recipe?

This recipe has a mix of ingredients that might make you go, “Wait, pickle juice? Really?” But let me explain. Each of these components plays a starring role in making these pork chops a little unexpected and a whole lot delicious.

Pork Chops: Go for thick, bone-in chops if you can. The bone gives flavor and helps keep the meat from drying out during the long simmer. Trust me, the thicker, the better—you want these guys to hold up.

Olive Oil: I know, I know, you probably have whatever oil in your pantry, but the olive oil here does more than just prevent sticking. It adds a subtle flavor that works perfectly with the other Mediterranean vibes going on.

Onions: Rings, not diced. They soften in the sauce and become almost sweet, adding this luscious texture that you don’t want to miss.

Tomato Sauce: This is where the magic happens. Simple canned tomato sauce, but once you add all the extras (wait for it), it becomes something so much more. Trust me, don’t skimp.

Brown Sugar: I know this might sound odd, but a little sweetness goes a long way here. It balances out the acidity of the tomato sauce and just makes everything sing.

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Sweet Pickle Juice: I get it, this might throw you off. But pickle juice is like a secret weapon. It cuts through the richness with a tang that’ll make you wonder why you haven’t used it in everything.

Worcestershire Sauce: This stuff adds that umami kick, rounding out the sweet, tangy, salty vibe we’ve got going on here.

Spanish Olives: Don’t skip these. Their briny, slightly salty taste adds just the right punch to finish off the dish.

Steps To Make Spanish Pork Chops

Alright, this is where the magic happens, but don’t be intimidated by the steps. It’s one of those recipes where the toughest part is waiting, and let’s be honest, sometimes waiting is its own kind of torture.

You’ll start by seasoning the pork chops with a good sprinkle of salt and pepper. I mean, when has salt and pepper ever steered you wrong? It’s the foundation, and that’s what we’re working with here—good foundations. Once that’s done, heat up your olive oil. Don’t rush this step. Wait until the oil is shimmering—that is the signal it’s ready to go. Toss in your pork chops and brown them on both sides. We’re not cooking them through just yet, so don’t panic if they’re a little pink in the middle.

With the pork chops set aside, in go the onions. Lower the heat and cook them slowly, letting them soften and caramelize slightly. This is where the sweetness comes in. You’ll want them to be tender, not mushy, so keep an eye on them, but don’t babysit too hard—this part is fairly forgiving.

Now, it’s sauce time. Stir in the tomato sauce, brown sugar, pickle juice (trust me, don’t skip it!), garlic powder, and Worcestershire sauce. As soon as you do this, the smell will hit you, and you’ll wonder why you haven’t been making this sauce for everything.

Next, add the pork chops back into the pan, spoon that sauce all over them like you’re tucking them in for a cozy nap, and scatter in your Spanish olives. You can add more olives if you’re like me and believe they’re the unsung hero of every dish.

Finally, cover the skillet, leave the lid slightly tilted, and simmer. And by simmer, I mean you can go watch a movie, check your emails, or just let the aroma fill your house for the next two hours. That slow cooking is what will make the pork chops so tender you could cut them with a spoon. Serve them up with mashed potatoes or yellow rice, and you’ve got yourself a winner.

Storage Options:

If you can actually resist eating every last chop, congrats, you have more willpower than me! But seriously, these pork chops store really well. You can keep them in the fridge for up to 3 or 4 days, and they’ll still be just as tender when you reheat them.

The sauce helps keep everything moist, so don’t worry about them drying out. Just heat them slowly on the stove or even zap them in the microwave if you’re in a rush.

Got leftovers you’re not going to eat anytime soon? Throw them in the freezer. Yes, the freezer. They’ll last for up to 3 months, and when you thaw them, they’ll taste just as good as the day you made them. My only advice? Thaw them overnight in the fridge for the best texture. Microwaving frozen pork chops sounds like a quick fix, but trust me, slow and steady wins this race.

Variations and Substitutions:

One of the best parts about this recipe is how easily you can adapt it to fit what you’ve got in your pantry—or to just suit your mood. Feeling adventurous? Change it up! Here’s how.

Pork Swaps: Don’t have pork chops on hand? No problem. Try using bone-in chicken thighs or even a beef roast. Just be sure to adjust the cooking time as needed. Chicken will cook faster, and a beef roast may need even longer.
Add Some Heat: Want to kick it up a notch? Add some red pepper flakes or a dash of hot sauce into the sauce. It’ll give the whole dish a spicy kick that cuts through the sweetness and tang beautifully.
Vegetarian Version: Yep, you can totally make this dish without meat. Swap out the pork for thick slices of eggplant or portobello mushrooms. They’ll soak up the sauce just as well, and you’ll still get that satisfying texture.
Tweak the Sweetness: Not a fan of sweet sauces? You can reduce the brown sugar or swap it out for honey. Or, if you’re more of a savory person, add more Worcestershire to bring out those umami flavors.
Olive Swap: If you’re not into Spanish olives (although, how could you not be?), try Kalamata or green olives for a different kind of briny flavor.

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Planning to try this recipe soon? Pin it for a quick find later!