Main
Recipes
Course
Main Dishes
pork main dishes
Spanish Pork Chops With Linguica Corn Stuffing and Cherry-Red Wi Recipe

Spanish Pork Chops With Linguica Corn Stuffing and Cherry-Red Wi Recipe

Posted by

Rate It!

Spanish Pork Chops With Linguica Corn Stuffing and Cherry-Red Wi

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 thick boneless center cut pork chops
kosher salt
black pepper , to taste
3 tbsp extra virgin olive oil, divided
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup dry red wine
1/2 cup black cherry preserves
2 cups beef stock, divided
1/2 lb linguica sausage, 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 (use 5 muffins if they are small)
1 tsp smoked paprika
2 tbsp fresh thyme leaves, chopped
1 lb green beans, stem ends trimmed
flat leaf parsley, chopped, for garnish (optional)

Directions:

Preheat oven to 350 degrees F.
Heat a skillet over med-high heat. Season the pork chops with salt and pepper, to taste. Add 2 T of the olive oil and add the chops to caramelize for 2 minutes on each side. Transfer the chops to a baking sheet and put in the oven to finish cooking through, about 12-15 minutes more. Add the butter to the same skillet and reduce the heat a little bit. Add the flour and cook for 1 minute. Whisk in the wine to the pan and cook for 1 minute. Whisk in the preserves and 1 cup of the stock. Season with salt and pepper and let the gravy thicken over low heat.
Heat another skillet over med-high heat with the remaining tablespoon of olive oil. When the oil smokes, add the linguica or chorizo and brown it for 2 minutes. Add the celery, onions, garlic and bell peppers and season them with salt and pepper to taste. Cook for 5 minutes, then crumble the muffins into the skillet and combine with the veggies. Dampen the stuffing with the remaining cup of stock and season with the paprika and thyme. Reduce heat to low and keep the stuffing warm until it is ready to serve.
Meanwhile, heat 1 inch of water in a skillet and add salt and the green beans. Cook for 4 to 5 minutes, until the beans are tender, then drain.
Remove the meat from the oven and whisk the drippings into the gravy. Pile the stuffing on plates with the chops alongside and ladle the gravy over both. Sprinkle the parsley over the meat and stuffing. Serve with the green beans.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	984.98 Kcal (4124 kJ)
Calories from fat	438.56 Kcal
		% Daily Value*
Total Fat	48.73g	75%
Cholesterol	206.3mg	69%
Sodium	729.54mg	30%
Potassium	1636.42mg	35%
Total Carbs	38.76g	13%
Sugars	25.23g	101%
Dietary Fiber	5.34g	21%
Protein	80.17g	160%
Vitamin C	46.9mg	78%
Vitamin A	0.8mg	27%
Iron	16.2mg	90%
Calcium	95.3mg	10%

Amount Per 100 g
Calories	135.59 Kcal (568 kJ)
Calories from fat	60.37 Kcal
		% Daily Value*
Total Fat	6.71g	75%
Cholesterol	28.4mg	69%
Sodium	100.43mg	30%
Potassium	225.27mg	35%
Total Carbs	5.34g	13%
Sugars	3.47g	101%
Dietary Fiber	0.73g	21%
Protein	11.04g	160%
Vitamin C	6.5mg	78%
Vitamin A	0.1mg	27%
Iron	2.2mg	90%
Calcium	13.1mg	10%

* 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.