Salt and pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle
1/2 cup black cherry preserves or all-fruit spread
2 cups beef stock, divided
1/2 pound linguica or chorizo, chopped
2 ribs celery, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
4 corn muffins, crumbled
1 teaspoon smoked paprika, eyeball it in your palm
2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs
Wednesday - Sucky day. Depressed. Feeling blue, caught an ear worm, passed it on.. Unimpressed by Trader Joe's. Yet another medical-type appointment to shlep to.
2 tablespoons roasted garlic extra virgin olive oil
7 slices regular bacon
Constructing the stacked and stuffed chops:
I did brown them on each side, but did not put the individual chops in the oven to finish cooking. I divided the stuffing, 1 1/2 ice cream scoops on seven chops, then used a fork to pat the stuffing down evenly. I covered the stuffing with the remaining chops, and wrapped each stacked and stuffed chop with one slice of bacon. These went into a preheated 400 degree oven for 40-45 minutes. Once they came out of the oven I ladled all of the cherry gravy over the chops.
4 tablespoons butter
4 tablespoons flour
2 cups red wine
2 cups beef stock
1-18 oz. jar Smucker's cherry preserves
1/4 cup cherry-infused craisins
salt, pepper, granulated garlic
a few drops of Worcestershire sauce
2 tablespoons butter to finish sauce
Melt the butter in a large skillet and whisk in the flour, cooking for a minute, constantly whisking. Add the wine and beef stock, raise the heat and cook until the gravy thickens slightly. Add the entire jar of preserves, continue stirring until they melt. Add the cherry-infused craisins and let them cook until softened. Add the seasonings and the Worcestershire. Continue to cook on medium low, whisking, until sauce reduces slightly. Stir in the butter until melted and the sauce is shiny. Ladle over the stuffed pork chops.
Now, I found the taste of the wine to be very pronounced, so either use a little less (make up the difference with stock or water, or try a different red wine. Mine was a semi-sweet Russian red, a little too intense.