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

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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