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

Name: Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick-cut boneless pork chops, center cut, about 2 pounds; Salt and pepper; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle; 1/2 cup black cherry preserves or all-fruit spread; 2 cups beef stock, divided; 1/2 pound linguica or chorizo, chopped; 2 ribs celery, chopped; 1 medium onion, chopped; 1 small red bell pepper, chopped; 2 cloves garlic, chopped; 4 corn muffins, crumbled; 1 teaspoon smoked paprika, eyeball it in your palm; 2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs; Handful flat-leaf parsley, chopped

Servings: persons

4 thick-cut boneless pork chops, center cut, about 2 pounds
Salt and pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle
1/2 cup black cherry preserves or all-fruit spread
2 cups beef stock, divided
1/2 pound linguica or chorizo, chopped
2 ribs celery, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
4 corn muffins, crumbled
1 teaspoon smoked paprika, eyeball it in your palm
2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs
Handful flat-leaf parsley, chopped

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.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 thick-cut boneless pork chops, center cut, about 2 pounds, Salt and pepper, 3 tablespoons extra-virgin olive oil, divided, 2 tablespoons butter, and more.

Yes, Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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