Smothered Pork Chops
in Chorizo Gravy
Smothered Pork Chops in Chorizo Gravy Recipe
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(Serves 2)
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Ingredients
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2 Pork Chops (I prefer to use rib or loin chops, but you could use a shoulder chop too)
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2 Chorizo Sausages (peeled of skin and roughly chopped)
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¼ Cup All Purpose Flour (some for thickening the sauce, some for coating the pork chops)
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2 Shallots (minced)
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2 Cloves Garlic (minced)
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2 Tablespoons Butter
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2 Cups White Button Mushrooms (stem removed and sliced)
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2 Cups Chicken or Vegetable Stock
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1 Tsp Dried Sage
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1 Tsp Salt
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1 Tsp Ground Black Pepper
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1 Tsp Dijon Mustard
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¼ Cup Applejack Brandy or Bourbon (optional)
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½ Cup Italian Parsley (chopped)
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¼ Cup Olive Oil
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Instructions
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Place the pork chops between two layers of plastic wrap, and pound or roll out until they have increased in size by half.
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Dust the pork chops in flour on each side and shake off excess flour.
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Place the chopped chorizo sausage in a pan on a low heat and allow it to cook until it has rendered out most of its fat. Remove with a slotted spoon and keep to one side.
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Add half of the olive oil into the pan, turn the heat to medium and saute the chops for two minutes on each side, until they take on a golden color.
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Remove the pork chops from the pan and place on one side.
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Add the remaining olive oil to the pan.
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Add the butter to the pan.
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Once the butter has melted and begins to foam, add the chopped shallots.
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Cook for one minute and then add the garlic.
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Add the teaspoon of dried sage.
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Cook for one minute and then add the mushrooms.
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Add a pinch of salt and pepper.
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Cook on a medium heat for five minutes, until all the liquid released by the mushrooms is evaporated.
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Add the Applejack brandy and cook for two minutes.
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Add the flour. Combine well with the mushrooms and cook for two minutes on a gentle heat, or until the smell of raw flour disappears.
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Add the stock. Combine well and cook on a gentle heat for five minutes, until the sauce begins to thicken.
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Add the Dijon Mustard.
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Return the chorizo to the pan.
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Return the pork chops and cook for five minutes, turning over once.
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Check for seasoning, and add salt and pepper to taste.
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Add half the chopped parsley and stir into the sauce.
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Add the rest of the chopped parsley just before serving.