Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce
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Author: Terry Status: published Published: Mar 04,2009 license cc-by-nc-nd tags: recipe, garlic, onion, thyme, chorizo, olive oil, salt, pepper, pork, wine, paprika, Food Network, red peppers, Rachael Ray,
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Share on TwitterThis is a recipe from Rachael Ray and the Food Network.
2 tbs olive oil
4 large, boneless center-cut pork chops, 1.5 inches thick
1/2 tbs paprika
Salt and pepper to taste
1/4 lb chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tbs chopped thyme
1 (16 oz) jar roasted red peppers, drained
1/2 cup flat-leaf parsley
1/4 cup dry sherry or dry white wine
Preheat oven to 375F.
Heat a large skillet over medium-high heat. Add the olive oil. Season the chops with the parika, salt and pepper, both sides. Place the chops in the skillet and sear the meat, about 2 minutes on each side. Transfer the chops to a cookie sheet and place in the oven for 8 to 10 minutes.
Grind the peppers and parsley in a food processor until smooth (or don't, like me).
Meanwhile, return the skillet to the cook top over medium heat. Add the chorizo and cook, stirring frequently , for 2 minutes. Add the garlic, onion, thyme, salt and pepper. Cook for 3 more minutes.
Add the wine to the sausage and stir, then stir in the peppers and parsley. Cook for another 2 minutes.
Remove the chops from the oven when done. Top with the sausage & onion mixture. Serve with vegetable and/or potato of your choice.
I used 1 tsp dried thyme, about 2 tsp dried parsley and I left the red peppers a bit chunky. The chops themselves were great, but the sauce made them all the better.
We just added some mixed vegetables and had a great meal.
