Saturday, August 6, 2011

August 6: Spanish-Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans

2 tablespoons extra-virgin olive oil, plus some for drizzling
4 1/2-inch-thick boneless center-cut pork chops
1/2 tablespoon paprika
   Salt and freshly ground black pepper
1/4 pound chorizo, casing removed, finely chopped
2 garlic cloves, chopped
1 small yellow onion, chopped
1 tablespoon fresh thyme leaves, chopped
1 16-ounce jar roasted red peppers, drained
1/2 cup fresh flat-leaf parsley leaves
1/4 cup dry sherry or dry white wine
1 pound fresh green beans, trimmed
   Juice from 1 lemon
   Crusty bread, to pass at the table

Preheat the oven to 375 degrees F.

Heat a large skillet over medium-high to high heat. Add the 2 tablespoons of EVOO. Season the chops with the paprika, salt, and pepper. Place the chops in the skillet and sear the meat to caramelize, about 2 minutes each side.

Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 minutes, until the meat is firm to the 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 medium heat. Add the diced chorizo and cook, stirring frequently, for 2 minutes. Add the garlic, onions, thyme, salt, and pepper. Cook the chorizo and onions for about 3 minutes.

Bring an inch or two of water to a boil in another skillet with a lid.

Process the roasted peppers and parsley in a food processor until smooth.

Add the sherry to the chorizo and onions and stir, then pour in the roasted pepper puree. Cook for another minute or 2, until the pepper puree is heated through.

Place the green beans in the boiling water. Salt the water and cook for 4 to 5 minutes, until the beans are just tender. Drain and dress the beans with a drizzle of EVOO, the lemon juice, and salt and pepper.

Place a chop on each dinner plate, top with the chorizo and roasted red pepper sauce, and serve with green beans and crusty bread, for plate-mopping.


It was nice to eat some pork chops for a change, and these were really good. I switched the recipe to call for 1/2-inch chops instead of 1 1/2-inch ones. And I just changed the baking time from 8-10 minutes to just 8 minutes. They turned out perfectly and were just the right size. My family loved them, but they didn't care for the topping. I liked it. I cooked the green beans longer than the recipe calls for because my husband likes them mushy. I think I like them just a little crunchier. Oh, and I'm supposed to be cutting back on my fat, so I didn't add oil to the beans.

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