Brazilian recipe
Pan-Seared Pork Chops with Paprika and Sage (Bisteca grelhada)
These pork chops seasoned with paprika and sage offer a classic, aromatic flavor profile designed to ensure tenderness and a bold taste in every bite.
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Ingredients
2 pork chops
1 tablespoon salt
1 teaspoon sugar
2 teaspoons paprika
2 bay leaves
2 cups water
4 sage sprigs
1 tablespoon olive oil
Freshly ground black pepper to taste
1 tablespoon salt
1 teaspoon sugar
2 teaspoons paprika
2 bay leaves
2 cups water
4 sage sprigs
1 tablespoon olive oil
Freshly ground black pepper to taste
Where to find ingredients
You can find these ingredients at local supermarkets and butcher shops. Fresh sage can be sourced from produce markets or garden sections.
Preparation method
- Place the pork chops in a medium bowl.
- Sprinkle the salt, sugar, and paprika all over the meat.
- Massage the seasonings into the pork chops to ensure the flavors penetrate.
- Add the bay leaves and pour in the water until the meat is submerged.
- Cover the bowl with a plate.
- Let the meat marinate for 20 minutes at room temperature to hydrate.
- Remove the pork chops from the marinade using tongs.
- Pat the pieces dry carefully with paper towels until all moisture is removed.
- Place a large skillet over medium heat.
- Pour in the olive oil once the surface is very hot.
- Place the pork chops in the skillet, leaving space between them.
- Sprinkle with black pepper to taste.
- Add the sage sprigs to the skillet next to the meat.
- Sear for about 3 minutes on each side until browned.
- Serve the dish immediately.
Observations
This recipe features a quick marinade that helps keep the meat succulent during pan-searing. The contrast between the smoky paprika, the fresh fragrance of sage, and the earthy undertone of bay leaves creates a balanced dish, perfect for satisfying everyday meals.
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