Spanish Style Pork Chops With Chorizo And Roasted Red Pepper Sauce And Green Beans
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
64
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Paprika1
Salt2 cloves
Garlic (chopped)1 small
Yellow Onion (chopped)1 cup
Sherry (dry)1
Lemon2 tbsps
Butter1.5 cups
White Rice3 cups
Chicken Stock1 cup
Manchego Cheese (grated)Directions:
1
Preheat oven to 375 degrees F
2
Heat a large skillet over medium-high to high heat
3
Add extra-virgin olive oil, 2 turns of the pan
4
Season the chops with paprika, salt, and pepper
5
Place chops in skillet and sear meat to caramelize, about 2 minutes each side
6
Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough
7
Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes
8
While the chops are in the oven, return the skillet to the cook top over medium heat
9
Add the diced chorizo and cook stirring frequently for 2 minutes
10
Add the garlic, onion, thyme, salt, and pepper
11
Cook meat and onions for about 3 minutes
12
Bring 1 to 2 inches of water to a boil in another skillet with a lid
13
Grind the peppers and parsley in a food processor until smooth
14
Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers
15
Cook another minute or 2 or until the peppers are heated through
16
Place green beans in boiling water
17
Salt it and cook 2 to 3 minutes
18
Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper
19
Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce
20
Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping
21
Melt butter over medium heat in a medium sauce pot
22
Add rice and toast in butter 2 minutes
23
Add stock and bring rice up to a boil
24
Cook rice 17 to 18 minutes until tender and liquids are absorbed
25
Remove from heat, fluff rice with fork, then stir in the parsley and cheese
26
Season the rice with salt and pepper, to taste
27
Yield: 4 servings Prep Time: 5 minutes Cook Time: 20 minutes Ease of preparation: easy