Spanish Pork Chops with Linguica Corn Stuffing and Cherry Rioja Gravy

Ingredients

• 4 thick-cut boneless pork chops, center cut, about 2 pounds
• 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
• Handful flat-leaf parsley, chopped

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