Spanish Pork Chops With Linguica Corn Stuffing And Cherry-Rioja Gravy
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
46
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt3 tbsps
Extra-Virgin Olive Oil (divided)2 tbsps
Butter2 tbsps
All-Purpose Flour2 cups
Beef Stock (divided)2 ribs
Celery (chopped)1 medium
Onion (chopped)1 small
Red Bell Pepper (chopped)2 cloves
Garlic (chopped)Directions:
1
Preheat oven to 350 degrees F
2
Heat a skillet over medium high heat
3
Season pork chops with salt and pepper
4
Add 2 tablespoons extra-virgin olive oil to the pan, 2 turns around the pan
5
Add the chops and caramelize the meat, 2 minutes on each side
6
Transfer meat to a sheet pan and place in the oven to finish cooking through, 12 to 15 minutes
7
Return pan to stove, reduce heat a bit and add butter to the skillet
8
Add flour to butter and cook 1 minute
9
Whisk wine into pan and reduce 1 minute then whisk in preserves and 1 cup of stock
10
Season with salt and coarse black pepper and let gravy thicken over low heat
11
Heat a medium nonstick skillet over medium high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan
12
When oil smokes, add linguica or chorizo and brown, 2 minutes
13
Add the celery, onions, peppers, garlic and season with salt and pepper
14
Cook 5 minutes then crumble muffins into the skillet and combine with vegetables
15
Dampen the stuffing with remaining 1 cup of stock and season with smoked paprika and thyme
16
Reduce heat to low and keep warm until ready to serve
17
Remove meat from oven and whisk the drippings into your gravy
18
Pile stuffing on plates, chops alongside and ladle gravy over both
19
Scatter parsley over meat and stuffing