Spanish-Style Pork Chops With Chorizo And Roasted Red Pepper Sauce And Green Beans

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

4 large, boneless center-cut pork chops, 1 1/2-inches thick

1/2 tablespoon paprika or smoked sweet paprika (half a palmful)

Salt and pepper

1/4 pound chorizo, casing removed, finely chopped

2 cloves garlic, chopped

1 small yellow onion, chopped

1 tablespoon chopped thyme leaves (4 sprigs)

1 jar pequillo peppers or roasted red peppers (16 ounces), drained

1/2 cup flat leaf parsley (a couple of generous handfuls)

1/4 cup dry sherry or dry white wine (eyeball it)

1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets

1 lemon

Marcona almonds or sliced almonds toasted in butter, your choice

Crusty bread, to pass at table

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