Howdy do to all my blogging buddies. Hope you are all having a great day. Only two more days until the weekend so hang in there! Here we are again at Rachael Ray Wednesday. I searched for a bit and came up with Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans. MMmmmmm sounded soooo good to me.
My whole family loves chorizo, we lived in Southern California for most of my kids’ lives, as well as my own. So chorizo and egg burritos on the weekends were something we all looked forward to. We are trying to initiate Kevin into the burrito fan club. You know the whole if you mix just about anything with eggs, cheese, and hot sauce, it goes great in burrito line of thinking? So far he is not buying it, but I am not giving up!
So we got the chorizo cooking and immediately I am happy with the smells coming from my kitchen. Then you blend the roasted red pepper sauce in the food processor and YUMMM it just made my mouth water. Kevin even said it smelled terrific.
I did stick right to the recipe on this one, believe it or not! The only thing is I feel I over salted a bit. I didn’t take into account the salt in the chorizo, so make sure you taste the final sauce before you salt.
I was lucky that my grocery store had preground chorizo in their meat case. If your grocery store doesn’t carry Spanish chorizo you could substitute the Mexican chorizo, just be aware that Mexican chorizo is fattier and melts into a sauce really, not like ground meat. You also could use linguica.
I did the pork chops in a cast iron skillet and transfered them to the oven like it called for. But I feel the chops were a bit overdone going by the times listed in the recipe. Kevin felt the same, but Seth said he felt they were just fine. Jessi by the way wouldn’t even eat them so we have no input from Miss Picky Pants. I mentioned to the family that I felt it was over salted but again the kiddo told me he thought it was really good.
I am currently trying to think up a recipe I can incorporate the sauce minus the chorizo in. I can say I think the pork chops should be cooked less time. I did get the inch and a half thick pork chops but it was just too much time. It would definitely be too much time for a thinner chop. We also felt the green beans should be cooked a couple of minutes longer.
Here is the finished product. I love it when you can see the steam coming off the plate.
- 2 tablespoons EVOO, plus some for drizzling
- 4 1 1/2 inch thick boneless center cut pork chops
- 1/2 teaspoon paprika (half a palmful)
- 1/4 pound chorizo, casing removed, finely chopped
- 2 garlic cloves, chopped
- 1 small yellow onion, chopped
- 1 tablespoon fresh thyme leaves, chopped (from about 4 good sized sprigs)
- 1 16 ounce jar of roasted red peppers, drained
- 1/2 cup flay leaf parsley leaves (a couple of generous handfuls)
- 1/4 dry sherry or dry white wine (eyeball it)
- 1 pound fresh green beans, trimmed (available ready prepped in sacks at many markets)
- crusty bread, to pass at the table
Preheat oven to 350
Heat a large skillet over meduin-high to high heat. Add the 2 tablespoons 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 two minutes. Add the garlic, onions, thyme, salt and pepper. Cook 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 the parsley in a food processor until smooth. Add the sherry to the chorizo and onions and stir, then pour in the roasted red pepper puree.Cook for another minute or 2, until the 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, serve with green beans and crusty bread for plate mopping.