Thursday, May 29, 2008

"Not So Spanish" Pork Chops

I LOVE watching Rachael Ray's 30 Minute Meals on the Food Network! So naturally, I was very excited about trying one of her recipes. Well, my excitement was short lived as it really didn't turn out very well for me. It wasn't horrible, but the hubby and I decided it won't be in our regular rotation. The recipe was for Spanish Pork Chops that was served with a Spanish Corn Stuffing. Unfortunately the Spanish part didn't quite work out for me. The chorizo that was supposed to go in the stuffing was musshy and wouldn't slice for me. Don't know what I did wrong, but anyhoo, here was my result...

Spanish Pork Chops
Recipe Courtesy of Rachael Ray


4 thick-cut boneless pork chops, center cut, about 2 pounds
Salt and pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
2 tablespoons 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 pound 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 teaspoon smoked paprika, eyeball it in your palm
2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs
Handful flat-leaf parsley, chopped


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.

1 comment:

Day to Day Chronicles said...

What a shame it didn't work out. I've made this before with great results. The chorizo I buy is not fully cooked so I usually remove it from the casing and crumble it up like regular sausage.

Hope this doesn't stop you from making Rachael's recipes.