Spanish Pork Chops with Linguica Corn Stuffing and Wine Gravy
This is actually my version of a fantabulous meal I enjoyed at a late-night hot spot in Vancouver, north of the border. It’s good because you get salty, sweet and savory in each and every bite. I serve these with green beans. –RR
These Spanish Pork Chops with Linguica Corn Stuffing and Wine Gravy are included in Rachael Ray’s Book of Ten, which features her favorite recipes and yours, too, in one fabulous collection of more than 300 recipes! Find it at your local bookstore, or online at amazon.com, barnesandnoble.com, Cooking.com and borders.com.
- 4 thick boneless, center-cut pork chops (about 2 pounds)
- Salt and black pepper
- 3 tablespoons extra virgin olive oil (EVOO), divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup dry red wine (about 1⁄4 bottle)
- 1⁄2 cup black cherry preserves or all fruit spread
- 2 cups beef stock, divided
- 1⁄2 pound linguica or chorizo, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 small red bell pepper, cored, seeded, and chopped
- 4 corn muffins, crumbled
- 1 teaspoon smoked paprika,
- 1⁄3 palmful thyme leaves (4-5 sprigs)
- 1 pound green beans, stem ends trimmed
- A handful of fresh flat leaf parsley, chopped
Pre-heat the oven to 350°F.
Heat a skillet over medium-high heat. Season the pork chops with salt and pepper. Add 2 tablespoons of EVOO, twice around the pan. Add the chops and caramelize the meat for 2 minutes on each side. Transfer the chops to a baking sheet and put in the oven to finish cooking through, 12-15 minutes.
Add the butter to the same skillet and reduce the heat a bit. Add the flour and cook for 1 minute. Whisk the wine into the pan and cook for 1 minute, then whisk in the preserves and 1 cup of the stock. Season with salt and pepper and let the gravy thicken over low heat.
Heat a medium size nonstick skillet over medium-high heat with the remaining tablespoon of EVOO. When the oil smokes, add the linguica or chorizo and brown it for 2 minutes. Add the celery, onions, garlic and bell peppers and season them with salt and pepper. Cook for 5 minutes, then crumble the muffins into the skillet and combine with the vegetables. Dampen the stuffing with the remaining cup of stock and season with the paprika and thyme. Reduce the heat to low and keep the stuffing warm until it is ready to serve.
Heat 1 inch of water in a skillet and add salt and the beans. Cook for 4-5 minutes, until the beans are tender, then drain.
Remove the meat from the oven and whisk the drippings into the gravy. Pile the stuffing on plates with the chops alongside and ladle the gravy over both. Scatter the parsley over the meat and stuffing. Serve with the green beans.