Spanish Pork Chops Complete Meal Recipe

How to Make Spanish Pork Chops Complete Meal

1. Preheat oven to 350°F (175°C).
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Season 4 pork chops (about 1 inch thick) generously with salt and pepper.
4. Add pork chops to the skillet and caramelize for 2 minutes per side.
5. Transfer pork chops to a baking sheet and bake for 12-15 minutes, or until cooked through.
6. Reduce heat to medium. Add 2 tablespoons butter to the same skillet.
7. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute.
8. Gradually whisk in 1/2 cup dry white wine and cook for 1 minute.
9. Stir in 1/2 cup apricot preserves and 1 cup chicken broth. Season with salt and pepper to taste.
10. Simmer over low heat until gravy thickens.
11. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat.
12. Add 8 ounces linguica or chorizo sausage, crumbled, and brown for 2 minutes.
13. Add 1 cup chopped celery, 1/2 cup chopped onion, 2 cloves minced garlic, and 1/2 cup chopped bell pepper. Season with salt and pepper.
14. Cook for 5 minutes. Crumble 2 cups cornbread muffins into the skillet and combine with vegetables.
15. Pour in the remaining 1 cup chicken broth. Season with 1 teaspoon paprika and 1/2 teaspoon thyme.
16. Reduce heat to low and keep stuffing warm.
17. Meanwhile, bring 1 inch of water to a boil in a saucepan. Add 1 teaspoon salt and 1 pound green beans.
18. Cook for 4-5 minutes, until tender-crisp. Drain.
19. Remove pork chops from the oven and whisk pan drippings into the gravy.
20. Serve stuffing on plates, top with pork chops, and ladle gravy over both.
21. Garnish with fresh parsley.
22. Serve immediately with green beans.