Brazilian recipe
Pan-Seared Pork Chops with Paprika and Sage
These pan-seared pork chops seasoned with paprika and sage offer a perfect balance of aromatic herbs and tenderness, making for a quick and flavorful meal.
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Ingredients
2 pork chops
1 tbsp salt
1 tsp sugar
2 tsp paprika
2 bay leaves
2 cups water
4 sage sprigs
1 tbsp olive oil
Freshly cracked black pepper to taste
1 tbsp salt
1 tsp sugar
2 tsp paprika
2 bay leaves
2 cups water
4 sage sprigs
1 tbsp olive oil
Freshly cracked black pepper to taste
Where to find ingredients
Pork chops and fresh herbs are readily available at local butcher shops or the fresh meat and produce counters in supermarkets throughout Gaborone and major towns.
Preparation method
- Place the pork chops in a medium-sized bowl.
- Distribute the salt, sugar, and paprika evenly over the meat.
- Massage the seasonings into the chops to ensure the flavors penetrate.
- Add the bay leaves and pour in enough water to submerge the meat.
- Cover the container with a plate.
- Let it marinate at room temperature for 20 minutes to allow the meat to hydrate.
- Remove the pork chops from the marinade using tongs.
- Pat the pieces thoroughly dry with paper towels to remove all excess moisture.
- Heat a large skillet over medium heat.
- Pour in the olive oil as soon as the surface is nice and hot.
- Place the pork chops in the skillet, ensuring there is space between them.
- Season with black pepper to taste.
- Add the sage sprigs to the skillet alongside the meat.
- Sear for about 3 minutes on each side until nicely browned.
- Serve the dish immediately.
Observations
This recipe uses a quick brine-style marinade that helps keep the meat succulent during pan-searing. The contrast between the smoky paprika, fresh herbal notes of sage, and the earthy touch of bay leaves creates a well-rounded dish that is ideal for effortless everyday cooking.
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