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Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy (Rachael Ray) Recipe

Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy (Rachael Ray) Recipe

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Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy (Rachael Ray)

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Ingredients:

Serving

4 thick-cut boneless pork chops
salt and pepper
3 tbsp extra-virgin olive oil, divided
2 tbsp butter
2 tbsp all-purpose flour
1 cup rioja or other dry red wine , eyeball it, about 1/4 of a bottle
1/2 cup black cherry preserves or all-fruit spread
2 cups beef stock, divided
1/2 lb linguica or chorizo, chopped
2 ribs celery, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
4 corn muffins, crumbled
1 tsp smoked paprika , eyeball it in your palm
2 tbsp chopped fresh thyme leaves , 4 to 5 sprigs
handful flat-leaf parsley, chopped

Directions:

Preheat oven to 350 degrees F.
Heat a skillet over medium high heat. Season pork chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan, 2 turns around the pan. Add the chops and caramelize the meat, 2 minutes on each side. Transfer meat to a sheet pan and place in the oven to finish cooking through, 12 to 15 minutes. Return pan to stove, reduce heat a bit and add butter to the skillet. Add flour to butter and cook 1 minute. Whisk wine into pan and reduce 1 minute then whisk in preserves and 1 cup of stock. Season with salt and coarse black pepper and let gravy thicken over low heat.
Heat a medium nonstick skillet over medium high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil smokes, add linguica or chorizo and brown, 2 minutes. Add the celery, onions, peppers, garlic and season with salt and pepper. Cook 5 minutes then crumble muffins into the skillet and combine with vegetables. Dampen the stuffing with remaining 1 cup of stock and season with smoked paprika and thyme. Reduce heat to low and keep warm until ready to serve.
Remove meat from oven and whisk the drippings into your gravy. Pile stuffing on plates, chops alongside and ladle gravy over both. Scatter parsley over meat and stuffing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	915.66 Kcal (3834 kJ)
Calories from fat	435.95 Kcal
		% Daily Value*
Total Fat	48.44g	75%
Cholesterol	165.49mg	55%
Sodium	3499.77mg	146%
Potassium	1000.59mg	21%
Total Carbs	32.87g	11%
Sugars	20.6g	82%
Dietary Fiber	1.44g	6%
Protein	76.09g	152%
Vitamin C	33.9mg	57%
Vitamin A	0.8mg	27%
Iron	15.2mg	85%
Calcium	44.5mg	4%

Amount Per 100 g
Calories	157.21 Kcal (658 kJ)
Calories from fat	74.85 Kcal
		% Daily Value*
Total Fat	8.32g	75%
Cholesterol	28.41mg	55%
Sodium	600.87mg	146%
Potassium	171.79mg	21%
Total Carbs	5.64g	11%
Sugars	3.54g	82%
Dietary Fiber	0.25g	6%
Protein	13.06g	152%
Vitamin C	5.8mg	57%
Vitamin A	0.1mg	27%
Iron	2.6mg	85%
Calcium	7.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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