Spicy Pork With Chorizo Recipes

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SPICY PORK WITH CHORIZO



Spicy Pork With Chorizo image

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.

Provided by Tea Jenny

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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.

SPICY CHORIZO MEATBALLS



Spicy Chorizo Meatballs image

Provided by Guy Fieri

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons smoked paprika
1 tablespoon granulated garlic
1 tablespoon kosher salt
2 teaspoons onion powder
1 teaspoon ground cumin
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon cayenne pepper
1 pound ground pork
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the paprika, granulated garlic, salt, onion powder, cumin, black pepper and cayenne in a small mixing bowl. Place the pork in a large mixing bowl and stir in the spice mix to incorporate completely.
  • Form the pork mixture into 2-ounce balls. Place onto a baking sheet and into the oven, roasting for 10 to 15 minutes.
  • Arrange on a serving dish and serve immediately garnished with the parsley.

PORK CHOPS IN TOMATO & CHORIZO



Pork Chops in Tomato & Chorizo image

Pork chops with a spicy spanish twist. A lovely dinner for two.

Provided by kasia_bauly

Time 1h10m

Yield Serves 2

Number Of Ingredients 7

2 Pork chops
150g Chorizo (diced)
300g/ 1 tin Tomatoes
1 small onion, halved
1-2 cloves of garlic, peeled + left whole
30g unsalted butter
Salt and freshly ground pepper

Steps:

  • Pour tinned tomatoes into saucepan and chop small. (I use scissors for a more rustic look once cooked)
  • Peel and half a small onion and add place into saucepan. Peel garlic cloves and add to saucepan whole. Season with a pinch of salt and pepper.
  • Leave to simmer gently for 20 minutes before beginning on pork.
  • Roast pork chops in oven at 200c for around 25-30 minutes.
  • Pan fry the chorizo in 10g of butter for 3-5 minutes. Remove the garlic and onion from the sauce and add the chorizo + pan juices. Add the remaining butter and simmer for 5 minutes.
  • Spoon thick sauce over the pork chops and serve with potatoes or veg of your choice.

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