Thursday, January 3, 2013
Turn ordinary pork chops into a Spanish style sensational dish bursting with flavor and serve it with a savory rice side dish; all completed in the same pan. But wait folks, there's more. As if this flavor combination was not enough, I topped it off with a mouth-watering gravy of Chorizo mingling with grilled-like onions and peppers.
If you are like me, you might have a few peppers still hanging around in your garden. I supplemented what I had with these small sweet peppers from the grocer.
This is a fairly simple meal to make, I mean, it only takes a few steps of prep and a few moments at the stove before the chops and rice come simmering together. The making of the gravy takes just a few minutes and can be held on warm until time for plating. If you do, be sure to add a little water as it might get too thick.
I served this with a simple side of sauteed green beans with roasted red peppers. A good bowl of fresh salad greens would be great too.
Chorizo Smothered Pork Chops with Latin Rice
add a little cumin and use smoked chili powder to bring out Mexican flavors
serves 6 to8
1/2 green bell pepper, chopped
1 1/2 cups seeded and chopped asst mini sweet peppers (or red, yellow and orange bells)
1 medium onion, chopped
1 cup long grain rice
2 tablespoons vegetable oil
6 to 10 thin sliced boneless pork chops (from the loin)
Salt and pepper (or Badia Sazón Completa)
3/4 teaspoon chili powder
2 -16 oz stewed canned (or chopped fresh tomatoes with liquid to make 4 cups)
1 -10.5 oz condensed beef broth
2 chorizo links (about 3.75 oz), casings removed
2 tablespoons butter
2 tablespoons all-purpose flour
Combine in a medium bowl the green bell peppers, mini sweet peppers and onions. Set aside.
Lightly season the small boneless chops with salt and pepper or the seasoning blend. In a large skillet, heat over medium heat the oil and when hot saute on both sides the meat until seared and lightly brown. Remove chops.
Add the rice heat for 3 to 5 minutes stirring often or until rice turns brown. Be carefull not to burn the fond on the bottom. Add half of the peppers and onion mixture to the skillet and saute until onions are wilted.
Stir in the chili powder. Add tomatoes and place pork chops over the rice. Bring to a simmer and reduce to lowest setting.
Cover with lid and simmer for 1 hour.
For the gravy - In a medium saucepan or saute pan, add a little oil (about 1 teaspoon), the sausage and cook chopping the sausage with a spatula until the sausage browns. Remove the grease from the pan. I pull the sausage to one side and sop it up with a paper towel. Stir in the butter and when melted, add the remaining vegetables. Saute until the vegetables are brown around the edges; then stir in the flour. Cook about a minute. Add the beef broth and cook stirring until gravy thickens.
Serve the pork chops over the rice and top with the gravy. Yum-yum..