Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
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.
