Spanish Pork Chops with Linguica Corn Stuffing and Cherry–Red Wine Gravy

Name: Spanish Pork Chops with Linguica Corn Stuffing and Cherry–Red Wine Gravy
Yield: 4 servings
Ingredients: 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

December 9, 2011

Confession: I have never been to Spain. This is actually my version of a fantabulous meal I enjoyed at a late-night hot spot in Vancouver, north of the border. It’s good because you get salty, sweet, and savory in each and every bite. Note to self: gotta go to Spain. I serve these with green beans.

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