Spanish-Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans

Preparation

1. Step 1

   Preheat the oven to 375°F.

   Step 2

   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.

   Step 3

   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.

   Step 4

   Bring an inch or two of water to a boil in another skillet with a lid.

   Step 5

   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.

   Step 6

   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.

   Step 7

   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.