Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans

By bridgetinma

Rachael Ray

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
• 4 large, boneless center-cut pork chops, 1 1/2-inches thick
• 1/2 tablespoon paprika or smoked sweet paprika, half a palm full
• Salt and pepper
• 1/4 pound chorizo, casing removed, finely chopped
• 2 cloves garlic, chopped
• 1 small yellow onion, chopped
• 1 tablespoon chopped thyme leaves, 4 sprigs
• 1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
• 1/2 cup flat-leaf parsley, a couple of generous handfuls
• 1/4 cup dry sherry or dry white wine, eyeball it
• 1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
• 1 lemon
• Marcona almonds or sliced almonds toasted in butter, your choice

Preparation

Step 1

Preheat oven to 375 degrees F.

Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. 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. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.

While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.

Bring 1 to 2 inches of water to a boil in another skillet with a lid.

Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.

Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.

Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds