Recipes and Links

Spanish-Style Pork Chops

Serves: 4


4 pork loin chops, about ¾” thick (I used ½” thick bone-in chops in this photo and adjusted the cooking time accordingly)

4 large cloves garlic, mashed

1 Tbsp fresh chopped oregano leaves or 1 tsp dried oregano

1 Tbsp paprika

½-1 tsp Flying Olive Chipotle (a little spicy), Harissa (spicier), or Cayenne Red Chili Extra Virgin Olive Oil (HOT!) or a Flying Olive Extra Virgin of Choice


Freshly ground black pepper

½ cup dry white wine

¼ cup Flying Olive Garlic or Single Varietal Extra Virgin Olive Oil plus a little for brushing the grill or pan


Mash the garlic cloves to a paste with the side of a knife or press them through a garlic press. Combine the garlic with the oregano, paprika, spicy or non-spicy ½- 1 tsp Flying Olive Oil of Choice, salt, and pepper. Rub the paste over the chops and place them covered in a pan or in a zip-lock back. Place them in the refrigerator for about an hour. (If you are short of time, add this plus the next 4 ingredients into a more standard marinade).

Remove the chops from the refrigerator. Add the wine and the Flying Olive GarlicExtra Virgin Olive Oil to the pan or zip-lock bag and turn the chops or flip the bag a few times to cover the pork chops. Return to the refrigerator for at least 2 to 24 hours to marinate.

When you are ready to broil or grill, remove the pork chops from the refrigerator about 30 minutes to warm up. Preheat the grill to medium high or broiler, brushing the grill or pan with oil.

Grill the chops on the hottest part of the grill or broiler for about 2-3 minutes (this will depend how thick your chops are) on each side. Turn the heat off one side of the grill, or lower the rack of the broiler, and move the seared chops to the cooler area. Being careful not to overcook the chops, grill them until they are cooked through, about 3-4 minutes. Remove to a platter and let sit under a loose foil tent for about 5-10 minutes before serving.

Submitted by Barb L.