Spicy Pork With Chorizo
"Pork is a great favourite in our family and this dish is a good hearty meal, the addition of the chorizo makes it nice and spicy, you can serve this over rice, pasta or mashed potatoes, either way is just fine. You can slice your chorizo thin or have it a bit chunkier depending on how you like it. Since I made this for RSC I have made a few changes to the recipe and the method. I have used the invaluable reviews to make this recipe better in my opinion it was missing something, but I think it is a really good recipe now. Hope you like it."
photo by Tea Jenny
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 4 pork rib chops
- cooking spray
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- cooking spray
- 1⁄2 medium brown onion, sliced
- 1 tablespoon roasted garlic
- 1 cup spanish chorizo sausage, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 tablespoon hot smoked paprika
- 1 1⁄2 cups button mushrooms
- 1 cup red pepper, sliced
- 1 medium fresh chili, seeded and chopped
- 1⁄3 cup dry sherry
- 1⁄2 cup vegetable stock
- 1⁄2 cup heavy cream
- 1⁄4 cup flat leaf parsley, chopped
directions
- Spray ribs with oil and rub with salt and pepper, and cook the ribs in a medium hot pan for 4 minutes each side or until cooked through, if your chops are very thick they might take longer.
- Remove from the pan with the juices and keep warm.
- Rinse the pan and spray with oil.
- Add the onion, garlic, chopped chorizo, paprika, salt, pepper and cayenne pepper and cook for 2 to 4 minutes.
- Then in turn add the mushrooms, chilli and red pepper, and cook until the vegetables just start to soften .
- Add the sherry and the stock and allow the vegetables to cook for a minute or so, then return the ribs to the pan with all the juices and bring the ribs back to heat, and simmer for a further 10 to 15 minutes untill your chops are tender.
- Plate up your chops, then add the cream to the pan mix well and bring back to simmer.
- Then spoon the sauce over the chops and sprinkle with parsley.
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Reviews
-
Made for the RSC #15 contest. Overall, very nice flavor. A few notes. The pork to me needs to simmer longer, it was a bit tough for my taste. I made the 2 in 2 halves. One as the recipe states, one with a few changes. I added a jalapeno as well for a bit more heat to mine. I love the spicy chorizo and thought a bit more spice would be nice. Also, just a note, you want to clarify, whether it is Mexican or Spanish. I knew which one, but some don't. I used chicken broth vs vegetable stock because when cooking with pork it is usually what I use. It did need some salt which I automatically added but it is not listed. Creme Fraiche I used, but one note. In your directions you mention to turn up the heat and add the stock and creme fraiche. If you use sour cream, too high of heat can cause it to break. The heat should remain on medium add the stock and then at the end of the cooking after the chops have been put back in the vegetables and simmered a few minutes until the chops warm back up and the vegetables soften, then add the creme fraiche. That is how I did it. I don't like to add any creme product on too high of heat. And last, I used cilantro on 1/2 of the dish with my changes and the parsley on the original recipe. That is just my preference. Both taste good. I served mine with a spicy yellow rice I made with broth, scallions, and seasoning. Overall, very good. Thx for sharing -
Of the 96 recipes submitted for the RSC #15 contest, this recipe is the third one I have decided to try and review. I like spicy foods (including Hispanic foods), so was looking forward to making this dish. In addition, I had never cooked or tasted Chorizos so was looking forward to making this dish. I tried to stick to the ingredients in the recipe, however, did vary it slightly as follows: Used sour cream instead of crème fraichs (vary similar to each other), added a tiny bonnet pepper (along with the a Red Bell Pepper) and placed the basic recipe cooked ingredients on a bed of rice ( Red Beans & Rice Vigo brand, Authentic New Orleans Recipe). The chorizos were spicy hot, the bonnet pepper (very small amount used) which was a touch hot and the Red Bean Rice which was spicy hot as well. All of this added up to heavily spiced and somewhat hot dish, but I liked it very much. I also make sure to taste the corizos and vegetables with the sauce and not with the spicy rice in order to rate this recipe correctly. And I am happy to say that it was 5 stars and rating with the spicy rice for sure made this dish 5 stars as well. Thank you for sharing this recipe with all of us at the RSC #15 contest.
RECIPE SUBMITTED BY
<p>Hi, I have three grown up kids and 7 grand kids 1 greatgrandchild and an other on the way. I work p/t as a cleaner in a large office, and sometimes I help as tea lady and I do a bit of reception duties not a lot just a bit, I tend to cut people off in error of course. I have a wee dog called Molly, and is so so naughty, but we love her to bits even if she won't do as she is told. She is a cross between a poodle and a jack Russell and is now four years old. I love my garden and growing everything I just have a small plot, so I like things that grow well in pots, and of course cooking. I love all cook books so I cant pick one but I have one that I refer to a lot Delia Smith's complete cookery course, a good all rounder. I have discovered that I am now diabetic and have had to change my eating and cooking habits I now try to go for the healther option rather than all the cream, butter and sugar, and I have lost 32 pounds, and feel so much better. My mum and all her family were diabetic and so far I am the only one of 8 kids to get it, just my luck, but in a way it's a blessing, as I now have a healthy diet not like before stuffing my face with all sorts. my peeves are I don't like cruel or rude people that don't consider other peoples feelings and opinions, manners and a smile don't cost a penny, so why be greedy and not spread a bit of happiness about, I am quite a softy at heart but don't mess with my kids or grand kids I am very protective of them and would do anything for them, as I always tell my grandchildren it's nice to be nice makes you feel good and we all like that, I used to run a bakers shop and the old folks that came in were so lonely sometimes you were the only person that they spoke to in days or weeks so a smile and a friendly wee chat would make there day so if I can make one person smile in a day that would be great and I have brought my kids up to think the same and the grand kids too.I am married to my dear old man for 40 years this may and can't believe where all the years have gone, they do say time passes fast when you are having a good time so I guess I am having a good time DH said I am having a good time when I am telling him what to do, I say I'm just keeping him right so he will be happy well that my story and I am sticking to it. he he he. . <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/AMBadgeGenTP2009.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i201.photobucket.com/albums/aa97/angelamtch/1a511f23-1.gif border=0 alt=Photobucket />[/ <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Herb1BaySTKR.jpg alt= /><img src=http://i424.photobucket.com/albums/pp330/LadyBlueNose/Contest%20Banners%20-%20Feb%202010/RSC15Bannersusieb-1-1-1-1.jpg alt= width=300 height=132 /></p>
