Pork Liver with Chorizo Sauce

Cut the onion lengthwise and slice into thin wedges. Peel the chorizo and cut into 0.5 cm cubes. Slice the garlic into fine pieces. Tie the thyme sprigs tightly with kitchen twine.

Cut the liver into 8 slices and season with pepper on both sides. Heat oil in a large deep pan over high heat and gradually sear the liver for 1 minute on each side. Set aside on a plate.

Reduce heat to medium, add the chopped chorizo to the pan drippings and sauté for 1 minute, stirring frequently. Add the chopped onion and the bunch of thyme. Reduce heat to low-medium and sauté for 4 minutes. Add the garlic and sauté for another 2 minutes. Stir frequently.