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