Pan-Seared Spanish Pork Chops with Garlic and Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-seared with smoky Spanish paprika and garlic, finished with a splash of white wine for a rich, flavorful sauce. This spanish-inspired pork ready in about 25 minutes pairs (6 oz each) bone-in pork chops, smoked paprika, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 bone-in pork chops with 2 tsp smoked paprika, 1 1/2 tsp kosher salt, and 1 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until a deep golden crust forms and internal temperature reaches 145°F.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves and 2 sprigs fresh thyme to the pan, sauté garlic for 1 minute until fragrant.
  4. Step 4: Pour in 1/2 cup dry white wine, scraping the browned bits from the pan bottom with a wooden spoon. Simmer for 3 minutes until the sauce reduces slightly.
  5. Step 5: Stir in 2 tbsp unsalted butter until melted and sauce is glossy. Spoon sauce over pork chops, then remove from heat and let rest 5 minutes before serving.

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Frequently asked questions

How long does Pan-Seared Spanish Pork Chops with Garlic and Paprika take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Spanish Pork Chops with Garlic and Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.

Can I substitute ingredients in Pan-Seared Spanish Pork Chops with Garlic and Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Spanish Pork Chops with Garlic and Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Spanish Pork Chops with Garlic and Paprika?

Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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