Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy

Name: Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 473 milliliters beef stock, divided; 2 Tbsps butter; 2 ribs celery, chopped; 4 corn muffins, crumbled; 1 Handful flat-leaf parsley, chopped; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh thyme leaves, 4 to 5 sprigs; 2 cloves garlic, chopped; 3 Tbsps extra-virgin olive oil, divided; 1 medium onion, chopped; 4 thick-cut boneless pork chops, center cut, about 2 pounds; 1 small red bell pepper, chopped; 4 servings Salt and pepper; 1 teaspoon smoked paprika, eyeball it in your palm; 118 milliliters black cherry preserves or all-fruit spread; 227 grams linguica or chorizo, chopped; 237 milliliters rioja or other dry red wine, eyeball it, about 1/4 of a bottle

The recipe Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy could satisfy your European craving in roughly 40 minutes. This recipe makes 4 servings with 530 calories, 33g of protein, and 26g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It will be a hit at your Thanksgiving event. If you have rioja, thyme leaves, celery, and a few other ingredients on hand, you can make it. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. It works well as a main course.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Heat a skillet over medium high heat. Season pork chops with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Chops

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Frying Pan

Add 2 tablespoons extra-virgin olive oil to the pan, 2 turns around the pan.

Ingredients you will need

Extra Virgin Olive Oil

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Frying Pan

Add the chops and caramelize the meat, 2 minutes on each side.

Ingredients you will need

Meat

Transfer meat to a sheet pan and place in the oven to finish cooking through, 12 to 15 minutes. Return pan to stove, reduce heat a bit and add butter to the skillet.

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Butter

Meat

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Frying Pan

Oven

Add flour to butter and cook 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Whisk wine into pan and reduce 1 minute then whisk in preserves and 1 cup of stock. Season with salt and coarse black pepper and let gravy thicken over low heat.

Ingredients you will need

Coarsely Ground Black Pepper

Preserves

Gravy

Stock

Salt

Wine

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Whisk

Frying Pan

Heat a medium nonstick skillet over medium high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil smokes, add linguica or chorizo and brown, 2 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Chorizo

Cooking Oil

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Frying Pan

Add the celery, onions, peppers, garlic and season with salt and pepper. Cook 5 minutes then crumble muffins into the skillet and combine with vegetables. Dampen the stuffing with remaining 1 cup of stock and season with smoked paprika and thyme. Reduce heat to low and keep warm until ready to serve.

Ingredients you will need

Salt And Pepper

Smoked Paprika

Vegetable

Stuffing

Peppers

Celery

Garlic

Onion

Stock

Thyme

Equipment you will use

Frying Pan

Remove meat from oven and whisk the drippings into your gravy. Pile stuffing on plates, chops alongside and ladle gravy over both. Scatter parsley over meat and stuffing.

Ingredients you will need

Stuffing

Parsley

Gravy

Meat

Equipment you will use

Ladle

Whisk

Oven

Equipment

Ingredients

Servings:

473milliliters

beef stock, divided 2Tbsps

butter 2ribs

celery, chopped 4

corn muffins, crumbled 1Handful

flat-leaf parsley, chopped 2Tbsps

all-purpose flour 2Tbsps

chopped fresh thyme leaves, 4 to 5 sprigs 2cloves

garlic, chopped 3Tbsps

extra-virgin olive oil, divided 1medium

onion, chopped 4

thick-cut boneless pork chops, center cut, about 2 pounds 1small

red bell pepper, chopped 4servings

Salt and pepper 1teaspoon

smoked paprika, eyeball it in your palm 118milliliters

black cherry preserves or all-fruit spread 227grams

linguica or chorizo, chopped 237milliliters

rioja or other dry red wine, eyeball it, about 1/4 of a bottle

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.