Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans

Deselect All

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

4 large, boneless center-cut pork chops, 1 1/2-inches thick

1/2 tablespoon paprika or smoked sweet paprika, half a palm full

Salt and pepper

1/4 pound chorizo, casing removed, finely chopped

2 cloves garlic, chopped

1 small yellow onion, chopped

1 tablespoon chopped thyme leaves, 4 sprigs

1 (16-ounce) jar pequillo peppers or roasted red peppers, drained

1/2 cup flat-leaf parsley, a couple of generous handfuls

1/4 cup dry sherry or dry white wine, eyeball it

1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets

1 lemon

Marcona almonds or sliced almonds toasted in butter, your choice

Cheesy Rice, recipe follows, optional

Crusty bread, to pass at table

Manchego Cheesy Rice:

2 tablespoons butter

1 1/2 cups white rice

3 cups chicken stock

Handful flat-leaf parsley, finely chopped

1 cup grated Manchego cheese

Salt and pepper