Pork Chops with Membrillo Sauce

Gioconda Scott's simple recipe combines griddled pork chops with a sweet Spanish quince paste sauce to tasty effect
By Gioconda Scott
Pork Chops with Membrillo Sauce
  • Rating:
  • Serves: 8
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus 30 mins marinating
  • Effort: easy



  • 8 pork chops
  • black pepper
  • 4 cloves garlic, crushed
  • 5 sage leaves, sliced finely lengthways
  • 1 tbsp sweet sherry
  • 2 tbsp olive oil
  • 25 ml Manzanilla sherry
  • 25 g blanched flaked almonds, toasted

For the membrillo sauce:

  • 4-5 tbsp membrillo (quince cheese), (Membrillo)
  • 3 tbsp hot water
  • 1 tbsp sweet sherry


1. Season the pork chops with salt and freshly ground pepper. Rub the pork chops with garlic and sage and the sweet sherry.

2. Cover the pork chops and marinate in the fridge for 30 minutes.

3. Heat a griddle pan until hot. Add the olive oil and heat through.

4. Add the chops to the griddle pan and griddle until cooked through, turning the chops over so they brown on both sides.

5. Transfer the cooked chops to a warm serving dish.

6. Meanwhile, add the Manzanilla sherry to the griddle pan over medium heat. Deglaze the pan, scraping up any residues and cook briefly.

7. Pour the sherry sauce over the chops and sprinkle over the toasted flaked almonds.

8. Meanwhile, make the membrillo sauce. In a small saucepan, heat together the membrillo and hot water, stirring, until the membrillo dissolves. Add the sherry.

9. Serve the membrillo sauce with the pork chops.

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