Spanish Pork Chops with Linguica Corn Stuffing and CherryRed Wine Gravy

• 4 thick boneless center-cut pork chops, about 2 pounds
• Salt and black pepper
• 3 tablespoons EVOO (extra-virgin olive oil)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup dry red wine (eyeball it; about 1/4 bottle)
• 1/2 cup black cherry preserves or all-fruit spread
• 2 cups beef stock
• 1/2 pound linguica or chorizo, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 small red bell pepper, cored, seeded, and chopped
• 4 corn muffins, crumbled
• 1 teaspoon smoked paprika, 1/3 palmful
• 2 tablespoons chopped fresh thyme leaves, from 4 to 5 sprigs
• 1 pound green beans, stem ends trimmed
• A handful of fresh flat-leaf parsley, chopped

1. Preheat the oven to 350F.
2. Heat a skillet over medium-high heat.
3. Season the pork chops with salt and pepper.
4. Add 2 tablespoons of the EVOO, twice around the pan.
5. Add the chops and caramelize the meat for 2 minutes on each side.
6. Transfer the chops to a baking sheet and put in the oven to finish cooking through, 12 to 15 minutes.
7. Add the butter to the same skillet and reduce the heat a bit.
8. Add the flour and cook for 1 minute.
9. Whisk the wine into the pan and cook for 1 minute, then whisk in the preserves and 1 cup of the stock.
10. Season with salt and pepper and let the gravy thicken over low heat.
11. Heat a medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO.
12. When the oil smokes, add the linguica or chorizo and brown it for 2 minutes.
13. Add the celery, onions, garlic, and bell peppers, and season them with salt and pepper.
14. Cook for 5 minutes, then crumble the muffins into the skillet and combine with the vegetables.
15. Dampen the stuffing with the remaining cup of stock and season with the paprika and thyme.
16. Reduce the heat to low and keep the stuffing warm until it is ready to serve.
17. Heat 1 inch of water in a skillet and add salt and the beans.
18. Cook for 4 to 5 minutes, until the beans are tender, then drain.
19. Remove the meat from the oven and whisk the drippings into your gravy.
20. Pile the stuffing on plates with the chops alongside and ladle the gravy over both.
21. Scatter the parsley over the meat and stuffing.
22. Serve with the green beans.
23. Rioja is a grape specific to Spain.
24. Riojas come in both white and red and they are affordable.
25. However, any dry red wine can be used.
26. But since flavors get concentrated when wine is cooked, make sure the wine is one that youd like to drink in a glass.

center, salt, evoo, unsalted butter, flour, red wine, black cherry preserves, beef stock, chorizo, celery, onion, garlic, red bell pepper, corn muffins, paprika, thyme, green beans, handful of fresh flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/spanish-pork-chops-with-linguica-corn-stuffing-and-cherry-red-wine-gravy-374680 (may not work)