Preheat oven to 350 degrees F.
Heat a skillet over med-high heat. Season the pork chops with salt and pepper, to taste. Add 2 T of the olive oil and add the chops to caramelize for 2 minutes on each side. Transfer the chops to a baking sheet and put in the oven to finish cooking through, about 12-15 minutes more. Add the butter to the same skillet and reduce the heat a little bit. Add the flour and cook for 1 minute. Whisk in the wine to the pan and cook for 1 minute. Whisk in the preserves and 1 cup of the stock. Season with salt and pepper and let the gravy thicken over low heat.
Heat another skillet over med-high heat with the remaining tablespoon of olive oil. When the oil smokes, add the linguica or chorizo and brown it for 2 minutes. Add the celery, onions, garlic and bell peppers and season them with salt and pepper to taste. Cook for 5 minutes, then crumble the muffins into the skillet and combine with the veggies. Dampen the stuffing with the remaining cup of stock and season with the paprika and thyme. Reduce heat to low and keep the stuffing warm until it is ready to serve.
Meanwhile, heat 1 inch of water in a skillet and add salt and the green beans. Cook for 4 to 5 minutes, until the beans are tender, then drain.
Remove the meat from the oven and whisk the drippings into the gravy. Pile the stuffing on plates with the chops alongside and ladle the gravy over both. Sprinkle the parsley over the meat and stuffing. Serve with the green beans.