 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Pork is a great favourite in our family and this dish is a good hearty meal, the addition of the chorizo makes it nice and spicy, you can serve this over rice, pasta or mashed potatoes, either way is just fine. You can slice your chorizo thin or have it a bit chunkier depending on how you like it. Since I made this for RSC I have made a few changes to the recipe and the method. I have used the invaluable reviews to make this recipe better in my opinion it was missing something, but I think it is a really good recipe now. Hope you like it. Ingredients:
4 pork rib chops |
cooking spray |
1/4 teaspoon pepper |
1/4 teaspoon salt |
cooking spray |
1/2 medium brown onion, sliced |
1 tablespoon roasted garlic |
1 cup spanish chorizo sausage, chopped |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
1 tablespoon hot smoked paprika |
1 1/2 cups button mushrooms |
1 cup red pepper, sliced |
1 medium fresh chili, seeded and chopped |
1/3 cup dry sherry |
1/2 cup vegetable stock |
1/2 cup heavy cream |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Spray ribs with oil and rub with salt and pepper, and cook the ribs in a medium hot pan for 4 minutes each side or until cooked through, if your chops are very thick they might take longer.
2. Remove from the pan with the juices and keep warm.
3. Rinse the pan and spray with oil.
4. Add the onion, garlic, chopped chorizo, paprika, salt, pepper and cayenne pepper and cook for 2 to 4 minutes.
5. Then in turn add the mushrooms, chilli and red pepper, and cook until the vegetables just start to soften .
6. Add the sherry and the stock and allow the vegetables to cook for a minute or so, then return the ribs to the pan with all the juices and bring the ribs back to heat, and simmer for a further 10 to 15 minutes untill your chops are tender.
7. Plate up your chops, then add the cream to the pan mix well and bring back to simmer.
8. Then spoon the sauce over the chops and sprinkle with parsley.
|
|