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1
Preheat the oven to 375F.
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2
Heat a large skillet over medium-high to high heat.
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3
Add the 2 tablespoons of EVOO.
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4
Season the chops with the paprika, salt, and pepper.
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5
Place the chops in the skillet and sear the meat to caramelize, about 2 minutes each side.
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6
Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch, but not tough.
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7
Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
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8
While the chops are in the oven, return the skillet to medium heat.
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9
Add the diced chorizo and cook, stirring frequently, for 2 minutes.
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10
Add the garlic, onions, thyme, salt, and pepper.
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11
Cook the chorizo and onions for about 3 minutes.
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12
Bring an inch or two of water to a boil in another skillet with a lid.
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13
Process the roasted peppers and parsley in a food processor until smooth.
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14
Add the sherry to the chorizo and onions and stir, then pour in the roasted pepper puree.
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15
Cook for another minute or 2, until the pepper puree is heated through.
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16
Place the green beans in the boiling water.
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17
Salt the water and cook for 4 to 5 minutes, until the beans are just tender.
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18
Drain and dress the beans with a drizzle of EVOO, the lemon juice, and salt and pepper.
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19
Place a chop on each dinner plate, top with the chorizo and roasted red pepper sauce, and serve with green beans and crusty bread, for plate-mopping.
