Turn on oven 350° F.
- 2 thick pork chops, olive oil, salt & pepper
- Salt and pepper pork chops on both sides, place then in a hot skillet with a thick coat of olive oil and sear three minutes on each side. Move the chops to a baking dish and finish cooking them in the oven while you make the dressing and gravy.
- 2 cups prepared cornbread, crumbled (or purchased dressing crumbs)
- 1/2 tube (about 4oz) Chorizo sausage (in my Walmart it is near the cream cheese. I don't get why, but it is)
- 1/2 bell pepper
- 1/2 onion
- 1 celery rib
- 1/4 teaspoon each of dry crushed thyme and paprika.
- Make cornbread (yesterday would be nice, or use 2-3 cups purchased dry dressing crumbs) but really, the cornbread is tastier. You only need about 1/2 a recipe for 2 people, crumble it up.
- Dice the bell pepper, onion and celery.
- While the chops are searing, put the Chorizo in another skillet. Break it up. Stir as you add the bell pepper, onion and celery and allow it to cook 6-8 minutes.When the onion is nice and soft add the herbs, cornbread crumbs and enough broth or water to keep the mixture moist (but not wet and soggy). I'd say 1/2-1 cup.
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1/2 cup dry red wine
- 1/2 cup Cherry preserves
- 1/2 cup beef broth
- By now you have moved the chops to the oven, start the gravy in the hot skillet. Add butter to skillet and allow to melt. Whisk in the flour and then add the preserves and broth. As soon as it thickens to your desired consistency, remove it from the heat.
Spoon a big helping of dressing onto the plate, place a pork chop on top and liberally spoon on the gravy. This stuff is so good, you won't believe it.