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    You are in: Home / Recipes / Spanish Pork Recipe
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    Spanish Pork

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on July 25, 2009

      Lovely, I did cut down on the lemon a bit as others suggested. My sometimes picky ones enjoyed this too.

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    • on May 04, 2009

      This was quite tasty but we did find that the sauce was just a touch too tart for our tastes. I would perhaps reduce the lemon a bit as you get quite a bit of tart-ness from the capers themselves. In any case, I will definitely try it again with that modification. I made this with rice and peas. Thanks for posting.

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    • on July 03, 2007

      I made this one of my choices for recipe Australia/New Zealand recipe swap #6. To be honest I chose this because the sauce looked really good, but I didn't have pork fillets, but a leg of lamb in my freezer to use. This recipe worked wonderfully for this. I slow cooked the lamb in it's own juices, and when it was to my liking I made the sauce to pour over, allowed it to warm for a few minutes and it was outstanding! The only change I made was to adjust the amount of ingredients for a 6 pound leg of lamb. I will definetly be using this with pork.I'm Glad I made this recipe.

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    • on June 15, 2007

      I was gobsmacked. What a refreshing and tangy flavour! I doubled the recipe. The only other change was that I cooked the sauce down for a few minutes before drizzling it over the pork. Hey, it's winter and it's cold. Fussy Aunt Esther had seconds, which is most unusual. I'm saving the leftover sauce to put on something tomorrow -- might have to make mashed potatoes. Yum. Made and devoured for Zaar World Tour.

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    • on June 14, 2007

      For some reason I thought this sauce would have a more savory flavor...but it was rather tart and tangy, instead. The meat was delightfully moist and tender; both kids were underfoot the whole time "checking" on "what's for supper"---had a great fragrance. Next time I would cut the l.j. by half...and maybe add a smidgen of either sour cream or half-n-half, to make it have a richer--less tart--flavor. *ZWT 3 Spanish Region*

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    • on June 07, 2007

      A delicious recipe from Delicious Magazine Jewelies! Letting the pork sit in it's own juices kept them from being dry. The sauce was very flavourful & delicious - I wasn't sure how the olives would be but it was great. A different dish but I'll be serving it to company and as an easy week night meal.

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    • on May 30, 2007

      I wasn,t quite sure about this but we did enjoy it.

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    • on May 30, 2007

      Good flavor! I modified the recipe for summer grilling. I made extra sauce and used it as a marinade then grilled outside.

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    • on February 10, 2007

      I made this tonight and I really enjoyed it. Very different and pork needed no seasoning due to the sauce. After pan frying the chops, I poured the sauce over to warm it. Thanks !!!

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    • on April 01, 2006

      I used flattened chicken breast fillets, very thin. Very good flavor. I will cook again.The pimento stuffed olives made the dish. No salt necessary. Thanks.

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    Nutritional Facts for Spanish Pork

    Serving Size: 1 (239 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 328.2
     
    Calories from Fat 160
    48%
    Total Fat 17.8 g
    27%
    Saturated Fat 3.9 g
    19%
    Cholesterol 110.2 mg
    36%
    Sodium 302.7 mg
    12%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.8 g
    3%
    Protein 37.4 g
    74%

    The following items or measurements are not included:

    pimento stuffed olives

    Detailed Nutrition Values About Nutrition Info
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