- 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
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.