Spanish pork chops with chorizo
Tuesday July 6, 2010 12:02 PM
Ingredients:
- 2 T. extra-virgin olive oil
- 4 large, boneless center-cut pork chops, 1 1/2-inches thick
- 1/2 T. paprika
- Salt and pepper
- 1/4 pound chorizo, casing removed, finely chopped
- 2 cloves garlic, chopped
- 1 small yellow onion, chopped
- 1 T.chopped thyme leaves, 4 sprigs
- 1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
- 1/2 cup flat-leaf parsley
- 1/4 cup dry sherry or dry white wine
- 1 lb. fresh green beans
- 1 lemon
- Almonds or sliced almonds toasted in butter
How to prepare:
Preheat oven to 375 degrees F.
Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. 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. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
Bring 1 to 2 inches of water to a boil in another skillet with a lid.
Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
Place green beans in salted boiling water. Cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
Top the pork chops with the chorizo-roasted pepper sauce. Serve with green beans, rice and crusty bread. Enjoy!
Shared by: Laurie, TheBAG Lady
