Andalusian chop with raisins and oregano
2 servings
30 minutes
Andalusian pork chop with raisins and oregano is a vibrant dish inspired by sunny Spain. Andalusia is famous for its aromatic spices and the combination of sweet and salty flavors. In this recipe, the tender pork chop is infused with the rich aroma of white wine and olive oil, while the filling of raisins and oregano adds a subtle sweet note with an herbal aftertaste. Grilled in a skillet, the chop develops a crispy crust and delightful aroma. It’s the perfect dish for a cozy dinner or festive table, pairing wonderfully with grilled vegetables or fresh salads. This combination of flavors makes it special and memorable. Enjoy this gastronomic journey to Andalusia!
1
We make a pocket on the side of the cutlet.
2
Chop the raisins and place them in a mortar, add oregano, grind, and then add white wine and olive oil. Set aside to infuse for 10 minutes.
- Raisins: 30 g
- Oregano: pinch
- Dry white wine: 2 tablespoons
- Olive oil: 50 ml
3
Add the spice mixture to the pocket and grill in a pan for 5 minutes on each side.
- Raisins: 30 g
- Oregano: pinch
- Dry white wine: 2 tablespoons
- Olive oil: 50 ml
- Pork chops: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
