Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 thick-cut boneless pork chops, center cut, about 2 pounds
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle
  • 1/2 cup black cherry preserves or all-fruit spread
  • 2 cups beef stock, divided
  • 1/2 pound linguica or chorizo, chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 4 corn muffins, crumbled
  • 1 teaspoon smoked paprika, eyeball it in your palm
  • 2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs
  • Handful flat-leaf parsley, chopped
Directions
  • Preheat oven to 350 degrees F.

  • Heat a skillet over medium high heat. Season pork chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan, 2 turns around the pan. Add the chops and caramelize the meat, 2 minutes on each side. Transfer meat to a sheet pan and place in the oven to finish cooking through, 12 to 15 minutes. Return pan to stove, reduce heat a bit and add butter to the skillet. Add flour to butter and cook 1 minute. Whisk wine into pan and reduce 1 minute then whisk in preserves and 1 cup of stock. Season with salt and coarse black pepper and let gravy thicken over low heat.

  • Heat a medium nonstick skillet over medium high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil smokes, add linguica or chorizo and brown, 2 minutes. Add the celery, onions, peppers, garlic and season with salt and pepper. Cook 5 minutes then crumble muffins into the skillet and combine with vegetables. Dampen the stuffing with remaining 1 cup of stock and season with smoked paprika and thyme. Reduce heat to low and keep warm until ready to serve.

  • Remove meat from oven and whisk the drippings into your gravy. Pile stuffing on plates, chops alongside and ladle gravy over both. Scatter parsley over meat and stuffing.


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