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

Ingredients

• 2 tablespoons butter 
• 4 servings almonds in butter toasted sliced
• 3 cups chicken stock see 
• 0.3 pound chorizo finely chopped
• 4 servings top 
• 0.3 cup cooking wine dry white dry
• 1 Handful flat-leaf parsley finely chopped
• 0.5 cup flat-leaf parsley generous
• 1 pound green beans fresh trimmed
• 2 cloves garlic chopped
• 1  optional: lemon 
• 1 cup manchego cheese grated
• 2 tablespoons olive oil extra-virgin for drizzling
• 4 large center-cut pork chops boneless thick
• 16 ounce roasted peppers red drained
• 4 servings salt and pepper 
• 0.5 tablespoon paprika smoked sweet
• 1 tablespoon thyme leaves chopped
• 1.5 cups rice white
• 1 small onion yellow chopped

Equipment

• food processor
• frying pan
• baking sheet
• oven
• pot
• aluminum foil

Directions

1. Preheat oven to 375 degrees F.
2. Heat a large skillet over medium-high to high heat.
3. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper.
4. Place chops in skillet and sear meat to caramelize, about 2 minutes each side.
5. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough.
6. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
7. While the chops are in the oven, return the skillet to the cook top over medium heat.
8. Add the diced chorizo and cook stirring frequently for 2 minutes.
9. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
10. Bring 1 to 2 inches of water to a boil in another skillet with a lid.
11. Grind the peppers and parsley in a food processor until smooth.
12. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
13. Place green beans in boiling water. Salt it and cook 2 to 3 minutes.
14. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
15. Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce.
16. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
17. Melt butter over medium heat in a medium sauce pot.
18. Add rice and toast in butter 2 minutes.
19. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed.
20. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.