Spanish Pork Chops with Chorizo Corn Stuffing and
Adapted From: Food Network
Ingredients
4 Pork Chops (thick-cut; boneless)
Salt (to taste)
Pepper (to taste)
3 Tbs Olive Oil (extra virgin)
2 Tbs Butter
2 Tbs Flour
1 cup Red Wine (dry; about 1/4 of a bottle)
1/2 cup Black Cherry Perserves
2 cup Beef Broth
1/2 pound Chorizo (chopped)
2 stalk Celery (chopped)
1 Onion (chopped)
1 Red Pepper (chopped)
2 clove Garlic (chopped)
4 Corn Muffins (crumbled)
1 tsp Paprika
2 Tbs Thyme (fresh; 4-5 sprigs)
Handfu Parsley (fresh; chopped)
Directions
Pork Chops:
Preheat oven to 350°
Heat a skillet over medium high heat.
Season pork chops with salt and pepper.
Add 2 Tbs Olive Oil to the pan.
Add the chops and caramelize the meat, 2 minutes on each side.
Transfer the meat to a shet pan and place in the oven to finish cooking through, 12-15 minutes.
While pork chops are cooking, start stuffing first, then gravy.
Gravy:
Using the same pan used to brown pork chops, heat skillet over medium heat.
Add butter to the skillet.
Add flour to butter and cook 1 minute.
Whisk wine into pan and reduce 1 minute.
Whisk in preserves and 1 cup of beef broth.
Season with salt and pepper and let gravy thicken over low heat.
Stuffing:
Heat a medium nonstick skillet over medium high heat with 1 Tbs olive oil.
When oil smokes, add chorizo and brown, about 2 minutes.
Add celery, onions, peppers, garlic, and season with salt and pepper.
Cook 5 minutes.
Crumble muffins into the skillet and combine with vegetables.
Dampen the stuffing with remaining 1 cup of beef broth.
Add paprika and thyme.
Reduce heat to low and keep warm until ready to serve.
When pork is finished, remove meat from oven and whisk the drippings into the Gravy.
Pile stuffing on plates.
Place chops alongside the stuffing.
Ladle gravy over both the stuffing and the pork.
Scatter parsley over meat and stuffing.
Enjoy!
Katie Dishes - So-So
I really enjoyed the cherry-rioja gravy with this. It was excellent. However, I wasn't a fan of the chorizo cornbread stuffing. I'm not sure if that's because the cornbread I used was too dry, or if it was just an unexpected flavor.
I'd consider trying it again...but didn't love it the first go round.
