Brazilian recipe
Pan-Seared Pork Chops (Bisteca grelhada)
These pan-seared pork chops, seasoned with aromatic paprika and sage, offer a perfectly juicy result with a robust flavor profile, making them ideal for a quick and satisfying 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 sprigs fresh sage
1 tbsp olive oil
Freshly ground black pepper to taste
1 tbsp salt
1 tsp sugar
2 tsp paprika
2 bay leaves
2 cups water
4 sprigs fresh sage
1 tbsp olive oil
Freshly ground black pepper to taste
Where to find ingredients
Pork chops and fresh herbs are best sourced from local butcher shops or the fresh produce sections of larger neighborhood grocery stores. If fresh sage is unavailable, you may substitute with a small amount of dried sage, though fresh is preferred for the best aroma.
Preparation method
- Place the pork chops in a medium mixing bowl.
- Sprinkle the salt, sugar, and paprika evenly over the meat.
- Rub the seasonings thoroughly into the chops to ensure the flavors penetrate.
- Add the bay leaves and pour in the water until the meat is fully submerged.
- Cover the bowl with a plate.
- Let the meat marinate at room temperature for 20 minutes to rehydrate.
- Remove the pork chops from the brine using tongs.
- Pat the meat completely dry with paper towels to ensure a good sear.
- Place a large skillet over medium heat.
- Add the olive oil once the pan is sufficiently hot.
- Arrange the chops in the pan, making sure they are not crowded.
- Season the meat with black pepper to taste.
- Toss the sage sprigs into the pan alongside the meat.
- Sear for approximately 3 minutes per side until golden brown.
- Serve the dish immediately.
Observations
This preparation features a quick brine that ensures the meat remains tender while searing. The combination of smoky paprika, fresh sage, and the subtle earthy undertone of bay leaves creates a balanced dish that is both sophisticated and effortless for everyday cooking.
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