Brazilian recipe
Pan-Seared Pork Chops
Pan-seared pork chops with paprika and sage: a classic preparation that combines aromatic spices to ensure juiciness and a bold flavor in a practical way.
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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 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 sage
1 tablespoon olive oil
Freshly ground black pepper to taste
Where to find ingredients
Pork chops, fresh sage, and dry spices are available at most local butcher shops, neighborhood markets, or large grocery store meat and produce aisles.
Preparation method
- Place the pork chops in a medium-sized bowl
- Spread the salt, sugar, and paprika all over the meat
- Massage the seasonings into the pork chops to ensure the flavor penetrates
- Add the bay leaves and pour in the water until the meat is submerged
- Cover the container with a plate
- Let it marinate for 20 minutes at room temperature so the meat hydrates
- Remove the pork chops from the marinade using tongs
- Pat the pieces carefully with paper towels until all moisture is removed
- Heat a large skillet over medium heat
- Pour in the olive oil once the surface is very hot
- Place the pork chops in the skillet, keeping space between them
- Sprinkle black pepper to taste
- Add the sage sprigs to the skillet next to the meat
- Grill for about 3 minutes on each side until golden brown
- Serve the dish immediately
Observations
This recipe uses a quick marinade that helps keep the meat tender during cooking in a skillet. The contrast between the paprika, the fresh scent of sage, and the earthy touch of bay leaf creates a balanced dish, perfect for quick everyday meals.
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