Brazilian recipe
Pan-Seared Pork Chops (Bisteca grelhada)
These pan-seared pork chops feature a savory marinade of paprika and fresh sage, ensuring a succulent texture and a bold, aromatic flavor profile.
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Ingredients
2 pork chops
1 tablespoon salt
1 teaspoon sugar
2 teaspoons paprika
2 bay leaves
2 cups water
4 sprigs of fresh sage
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 sprigs of fresh sage
1 tablespoon olive oil
Freshly ground black pepper to taste
Where to find ingredients
Pork chops and fresh herbs can be found at local butcher shops or supermarket meat counters. As a substitute for fresh sage, dried sage leaves can be used, though fresh is preferred for the best aroma.
Preparation method
- Place the pork chops in a medium-sized bowl.
- Sprinkle the salt, sugar, and paprika over the meat.
- Massage the spices into the chops to ensure the flavor penetrates.
- Add the bay leaves and pour in the water until the meat is submerged.
- Cover the bowl with a plate.
- Let marinate for 20 minutes at room temperature to hydrate the meat.
- 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.
- Add 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 uses a quick marinade to keep the pork tender during the pan-searing process. The contrast between the smoky paprika, the fresh scent of sage, and the earthy notes of bay leaf creates a balanced dish that is perfect for everyday meals.
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