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Spanish Pork Chops
Spanish Pork Chops reads umami 5.5, sweetness 4.7 and allium 3.7 on Palate's 0–10 flavor X-ray — a Spanish main, about 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.8 / 10
- Sweet & Fruity — 5.6 / 10
- Sour & Bright — 2.6 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 3.8 / 10
- Aromatic & Spice — 3.8 / 10
The measured notes (of 18)
Umami 5.5 · Sweetness 4.7 · Allium 3.7 · Richness 3.6 · Salinity 3.1 · Fruity 2.9 · Sourness 2.4 · Bitterness 1.3 · Herbaceous 1.2 · Earthy 1.0 · Nutty 0.8 · Floral 0.6 · Citrus 0.6
What's in it (7)
- 4 (3/4-inch thick) pork chops
- 1 c. uncooked rice
- 1 c. sliced onion
- 1/4 c. finely chopped green pepper
- 1 tsp. brown sugar
- 1 (28 oz.) can tomatoes
- salt and pepper
Time & effort: about 50 min (5 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 63.8 kcal, 6.2 g protein, 1.6 g fat, 6.2 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Brown chops on both sides and place around sides of baking dish. Add rice to center of dish.
- Place remaining ingredients in pan.
- Stir to combine well. Pour over chops and rice.
- Cover and bake at 400° for 45 minutes.
Dishes with a similar flavor shape
- Pabellón Criollo — Venezuelan
- Sheet-Pan Sausage, Peppers, and Onions — Italian-American
- Poulet DG — Cameroonian
- Galinhada Mineira — Brazilian
- Skillet Pork Chops with Apples and Onions — American
Keep reading: what umami, sweetness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.