Spanish Style Pork Chops With Chorizo And Roasted Red Pepper Sauce And Green Beans Recipes

Steps:

• 1. Season pork chops with salt and pepper. Heat oil in skillet over medium-high heat until it shimmers. Add pork chops and brown on both sides. Remove to a platter and add onions to the skillet. Lower hear to medium and cook until softened.
• 2. Add tomato sauce to skillet and stir in brown sugar, pickle juice, garlic and worcestershire. Return chops to pan and spoon sauce over them. Add olives.
• 3. Cover with lid tilted slightly and simmer for 2 hours. Serve with mashed potatoes or yellow rice.

Steps:

• Combine flour, salt and pepper in a shallow dish or large plastic bag. Add pork and toss to coat.
• Heat oil in a 3 to 4-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. When oil shimmers, add half of pork (be sure to shake off excess flour before adding) and cook until brown on all sides, about 5 to 7 minutes. Remove to a plate and repeat with remaining meat.
• Discard all but about 1 tablespoon of the drippings, return pot to stove, and add onions, peppers, garlic, and oregano. Season with salt and freshly ground black pepper and cook, until golden, about 3 to 5 minutes.
• Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and let simmer until meat is fork tender, about 1 1/2 hours. Serve.

Steps:

• Preheat the oven to 375°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 to 10 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.