Madrid-style pork chops evoke memories of trips to Spain, of small taverns hidden in the streets of Madrid, where the scent of smoked paprika mixes with the intense aroma of garlic and fresh parsley. I am not a professional chef, but cooking is my passion, a way to express creativity and share special moments with the people I love. This dish, in particular, has become a classic in my family, a comfort food that takes us back to evenings spent in joy. Pork chops are the main ingredient, of course. I always try to choose a cut with good marbling, that is, with veins of intramuscular fat, which will melt during cooking, making the meat tender and juicy. The garlic, onion and parsley, finely chopped, form the aromatic base of the marinade, giving freshness and vivacity to the dish. Sweet paprika is the key element: it gives an intense red color and a smoky flavor that goes perfectly with pork. The extra virgin olive oil, of good quality, helps to bind the ingredients and create a homogeneous marinade. For preparation, the Thermomix® is a valuable ally. The chopped garlic, onion and parsley is very fast and uniform. Cooking the potatoes is simple and controlled. However, it is important not to overload the bowl during the preparation of the puree, to avoid it becoming rubbery. Adding the cold butter in cubes and the grated Parmesan cheese helps to create a creamy and velvety consistency. The sour cream, added at the end, gives a touch of acidity that balances the richness of the dish. For a lighter version, sour cream can be replaced with whole Greek yogurt. For a vegetarian touch, Portobello mushrooms can be used instead of chops, marinated with the same aromas and baked in the oven. You can experiment with different variations of paprika, using smoked or spicy for a more intense flavor. Madrid-style chops are traditionally served with mashed potatoes, but they also go well with basmati rice or couscous. A mixed green salad, seasoned with a drizzle of oil and balsamic vinegar, is an excellent side dish to balance the richness of the dish. A glass of full-bodied red wine, such as a Rioja or a Chianti, enhances the flavors of the meat and paprika. The cooked chops can be stored in the refrigerator for up to two days. They can be reheated in the oven or in a pan, adding a little broth to prevent them from drying out. The mashed potatoes can be stored in the refrigerator for up to one day. It can be reheated in the microwave or in a saucepan, adding a little milk or cream to restore creaminess. The marinade can be prepared in advance and stored in the refrigerator for up to two days. This allows you to reduce preparation times on the same day.

Madrid Style Pork Chops with Mashed Potatoes

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Description

Ingredients (14 ingredients)

Preparation (7 steps)

Chop garlic, onion and parsley

Prepare the marinade

Cooking the chops

Cook the potatoes

Prepare the puree

Add the sour cream

Serve

Finished cooking? Great! 🎉

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