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