Chuletas de Cerdo Braseado | Braised Pork Chops

When I get the chance, I ask the butcher to slice me some thick chops, as chuletas are usually too thin for my liking; they are great for a quick sear on the BBQ or plancha but just don't cut it like a thick, juicy chop. However, on a rare rainy day in Provincia Jaén, I only have thin chops, but it is a thick, juicy pork chop that I fancy for dinner.

Living here in Monte Lope Alvarez, we are blessed with plenty of sunshine, but when the clouds gather over the olive groves, the kitchen at Casa Adora becomes the cosiest place to be. On those rare wet days, I don't fancy heading out in Florie the Fiat to hunt for thick-cut chops. I have to work with what’s in the fridge to create Braised Pork Chops.

Using two thin chuletas is a clever trick to ensure you still get a satisfying, meaty meal. This dish transforms thin chops into succulent Braised Pork Chops by using a gentle simmering technique. It’s the kind of 'proper' comfort food that keeps the damp at bay while the rescued greyhounds, Issy and Poppy, snooze by the fire.

Ingredients for Braised Pork Chops (Chuletas de Cerdo Braseado

Since these chuletas are on the "skinny" side, I’ve used two to ensure a satisfying meal. Here is what you’ll need from the larder:

• 2 Thin Pork Chops (Chuletas de Cerdo)

• A splash of Olive Oil (Jaén's liquid gold)

• 1 Clove of Garlic, finely grated

• Zest of half a Lemon

• 1 Small Onion, thinly sliced

• Leftover Gravy (about 150ml—or a chicken stock cube in an emergency!)

• Mashed Potatoes and seasonal vegetables to serve

How to Braise Thin Pork Chops

The secret to keeping these thin chops succulent is a quick sear followed by a gentle braise. It’s a perfect technique for a quiet, rainy afternoon at Casa Adora.

1. Marinate: Begin the prep for your Braised Pork Chops by coating your chops in a simple marinade of olive oil, the grated garlic, and the lemon zest.

2. The Sear: Over a medium-high flame, sear the chuletas in a hot pan until they are nicely browned all over. Once seared, remove them from the pan and set aside.

3. Soften the Onions: In the same pan, add your sliced onion and cook gently until they just start to soften and take on those lovely meaty juices.

4. 4. The Braise: Pour in your leftover gravy (or stock). Return the chuletas to the pan, turn down the heat, and braise until these Braised Pork Chops are cooked through. This won’t take long at all!

5. Reduce: The liquid should reduce into a rich, thick sauce. If it’s still too thin, simply remove the pork for a moment and turn up the heat to bubble it down.

6. Serve: Plate up with a generous dollop of mashed potatoes and your choice of vegetables.

A Note on Gravy

I always say that in the absence of leftover gravy, a stock cube will do, but it won’t be quite the same as the deep, home-cooked flavour you get with these Braised Pork Chops. There’s nothing like a proper gravy to make a rainy day in Monte Lope Alvarez feel special.

Proper Braised Pork Chops at Casa Adora — the perfect rainy day comfort food in Monte Lope Alvarez.

Find more pork recipes and food adventures here.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.

And it's part of my Spanish Recipes collection — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.

Wonky photos, proper food, genuine adventures — The Flexible Chef