Brazilian recipe
Grilled Pork Chop (Bisteca grelhada)
Grilled pork chop with paprika and sage: a classic preparation that pairs aromatic seasoning with juicy results and an easy, satisfying finish.
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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 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 sage
1 tablespoon olive oil
Freshly ground black pepper, to taste
Where to find ingredients
Find the pork chops at the butcher counter or in the chilled meat section of your local supermarket; look for bay leaves, sage, paprika, olive oil, salt, sugar, and black pepper in the spices and oils aisles. If sage is hard to find, a small amount of fresh thyme can be used as a substitute, but sage is the preferred choice.
Preparation method
- Arrange the pork chops in a medium bowl
- Scatter the salt, sugar, and paprika all over the meat
- Massage the seasonings into the pork chops to help the flavour penetrate
- Add the bay leaves and pour in the water until the meat is submerged
- Cover the bowl 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 dry carefully with paper towels until all the moisture is removed
- Set a large frying pan over medium heat
- Pour in the olive oil as soon as the surface is very hot
- Place the pork chops in the pan, leaving space between them
- Sprinkle with black pepper to taste
- Add the sage sprigs to the pan beside the meat
- Grill for about 3 minutes on each side until browned
- Serve the dish immediately
Observations
This recipe uses a quick marinade that helps keep the meat tender while it cooks in the frying pan. The contrast between the paprika, the fresh aroma of sage, and the earthy note of bay leaf creates a balanced dish, perfect for quick everyday meals.
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