Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans Recipe

Name: Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling; 4 large, boneless center-cut pork chops, 1 1/2-inches thick; 1/2 tablespoon paprika or smoked sweet paprika, half a palm full; Salt and pepper; 1/4 pound chorizo, casing removed, finely chopped; 2 cloves garlic, chopped; 1 small yellow onion, chopped; 1 tablespoon chopped thyme leaves, 4 sprigs; 1 (16-ounce) jar pequillo peppers or roasted red peppers, drained; 1/2 cup flat-leaf parsley, a couple of generous handfuls; 1/4 cup dry sherry or dry white wine, eyeball it; 1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets; 1 lemon; Marcona almonds or sliced almonds toasted in butter, your choice; Cheesy Rice, recipe follows, optional; Crusty bread, to pass at table; 2 tablespoons butter; 1 1/2 cups white rice; 3 cups chicken stock; Handful flat-leaf parsley, finely chopped; 1 cup grated Manchego cheese; Salt and pepper

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it
1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
1 lemon
Marcona almonds or sliced almonds toasted in butter, your choice
Cheesy Rice, recipe follows, optional
Crusty bread, to pass at table
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

1
Preheat oven to 375 degrees F.
2
Heat a large skillet over medium-high to high heat.
3
Add extra-virgin olive oil, 2 turns of the pan.
4
Season the chops with paprika, salt, and pepper.
5
Place chops in skillet and sear meat to caramelize, about 2 minutes each side.
6
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.
7
Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
8
While the chops are in the oven, return the skillet to the cook top over medium heat.
9
Add the diced chorizo and cook stirring frequently for 2 minutes.
10
Add the garlic, onion, thyme, salt, and pepper.
11
Cook meat and onions for about 3 minutes.
12
Bring 1 to 2 inches of water to a boil in another skillet with a lid.
13
Grind the peppers and parsley in a food processor until smooth.
14
Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers.
15
Cook another minute or 2 or until the peppers are heated through.
16
Place green beans in boiling water.
17
Salt it and cook 2 to 3 minutes.
18
Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
19
Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce.
20
Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
21
Melt butter over medium heat in a medium sauce pot.
22
Add rice and toast in butter 2 minutes.
23
Add stock and bring rice up to a boil.
24
Cook rice 17 to 18 minutes until tender and liquids are absorbed.
25
Remove from heat, fluff rice with fork, then stir in the parsley and cheese.
26
Season the rice with salt and pepper, to taste.
27
Ease of preparation: easy

1097

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 22 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling, 4 large, boneless center-cut pork chops, 1 1/2-inches thick, 1/2 tablespoon paprika or smoked sweet paprika, half a palm full, Salt and pepper, and more.

Yes, Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans 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 Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans

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