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© 2016 Simon Majumdar

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Smothered

Pork Chops in Chorizo Gravy

Smothered Pork Chops in Chorizo Gravy

This dish of sauteed pork chops in a rich gravy flavored with spicy chorizo sausage is a great meal to serve on cold winter nights, particularly when paired with a big bowl of mashed potatoes.

Simon Majumdar's Smothered Pork Chops in Chorizo Gravy recipe

Smothered Pork Chops in Chorizo Gravy Recipe

(Serves 2)

Ingredients

  • 2 Pork Chops (I prefer to use rib or loin chops, but you could use a shoulder chop too)

  • 2 Chorizo Sausages (peeled of skin and roughly chopped)

  • ¼ Cup AP Flour (some for thickening the sauce. Some for coating the pork chops)

  • 2 Shallots (minced)

  • 2 Cloves Garlic (minced)

  • 2 Tablespoons Butter

  • 2 Cups White Button Mushrooms (stem removed and sliced)

  • 2 Cups Chicken or Vegetable Stock

  • 1 Tsp Dried Sage

  • 1 Tsp Salt

  • 1 Tsp Ground Black Pepper

  • 1 Tsp Dijon Mustard

  • ¼ Cup Applejack Brandy or Bourbon (optional)

  • ½ Cup Italian Parsley (chopped)

  • ¼ Cup Olive Oil

Instructions

  1. Place the pork chops between two layers of plastic wrap, and pound or roll out until they have increased in size by half.

  2. Dust the pork chops in flour on each side and shake off excess flour.

  3. 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.

  4. Add half of the olive oil into the pan, turn the heat to medium and sautee the chops for two minutes on each side, until they take on a golden color.

  5. Remove the pork chops from the pan and place on one side.

  6. Add the remaining olive oil to the pan.

  7. Add the butter to the pan.

  8. Once the butter has melted and begins to foam, add the chopped shallots.

  9. Cook for one minute and then add the garlic.

  10. Add the teaspoon of dried sage.

  11. Cook for one minute and then add the mushrooms.

  12. Add a pinch of salt and pepper.

  13. Cook on a medium heat for five minutes, until all the liquid released by the mushrooms is evaporated.

  14. Add the Applejack brandy and cook for two minutes.

  15. 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.

  16. Add the stock. Combine well and cook on a gentle heat for five minutes, until the sauce begins to thicken.

  17. Add the Dijon Mustard.

  18. Return the chorizo to the pan.

  19. Return the pork chops and cook for five minutes, turning over once.

  20. Check for seasoning, and add salt and pepper to taste.

  21. Add half the chopped parsley and stir into the sauce.

  22. Add the rest of the chopped parsley just before serving.