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1
Preheat the oven to 350F.
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2
Heat a skillet over medium-high heat.
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3
Season the pork chops with salt and pepper.
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4
Add 2 tablespoons of the EVOO, twice around the pan.
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5
Add the chops and caramelize the meat for 2 minutes on each side.
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6
Transfer the chops to a baking sheet and put in the oven to finish cooking through, 12 to 15 minutes.
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7
Add the butter to the same skillet and reduce the heat a bit.
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8
Add the flour and cook for 1 minute.
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9
Whisk the wine into the pan and cook for 1 minute, then 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 a medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO.
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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.
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14
Cook for 5 minutes, then crumble the muffins into the skillet and combine with the vegetables.
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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 the heat to low and keep the stuffing warm until it is ready to serve.
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17
Heat 1 inch of water in a skillet and add salt and the 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 your 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
Scatter the parsley over the meat and stuffing.
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22
Serve with the green beans.
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23
Rioja is a grape specific to Spain.
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24
Riojas come in both white and red and they are affordable.
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25
However, any dry red wine can be used.
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26
But since flavors get concentrated when wine is cooked, make sure the wine is one that youd like to drink in a glass.
