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1
Preheat oven to 350 degrees F.
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2
Heat a skillet over med-high heat.
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3
Season the pork chops with salt and pepper, to taste.
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4
Add 2 T of the olive oil and add the chops to caramelize for 2 minutes on each side.
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5
Transfer the chops to a baking sheet and put in the oven to finish cooking through, about 12-15 minutes more.
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6
Add the butter to the same skillet and reduce the heat a little bit.
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7
Add the flour and cook for 1 minute.
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8
Whisk in the wine to the pan and cook for 1 minute.
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9
Whisk in the preserves and 1 cup of the stock.
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10
Season with salt and pepper and let the gravy thicken over low heat.
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11
Heat another skillet over med-high heat with the remaining tablespoon of olive oil.
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12
When the oil smokes, add the linguica or chorizo and brown it for 2 minutes.
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13
Add the celery, onions, garlic and bell peppers and season them with salt and pepper to taste.
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14
Cook for 5 minutes, then crumble the muffins into the skillet and combine with the veggies.
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15
Dampen the stuffing with the remaining cup of stock and season with the paprika and thyme.
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16
Reduce heat to low and keep the stuffing warm until it is ready to serve.
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17
Meanwhile, heat 1 inch of water in a skillet and add salt and the green beans.
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18
Cook for 4 to 5 minutes, until the beans are tender, then drain.
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19
Remove the meat from the oven and whisk the drippings into the gravy.
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20
Pile the stuffing on plates with the chops alongside and ladle the gravy over both.
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21
Sprinkle the parsley over the meat and stuffing.
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22
Serve with the green beans.
