Brazilian recipe
Grilled pork chops with paprika and sage (Bisteca grelhada)
Grilled pork chops with paprika and sage use a quick marinade for juicy meat and bold, aromatic flavour.
0.0 / 5 by 0 Reviews
Ingredients
2 pork chops
1 tablespoon salt
1 teaspoon sugar
2 teaspoons paprika
2 bay leaves
2 cups water
4 sage sprigs
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 sage sprigs
1 tablespoon olive oil
Freshly ground black pepper to taste
Where to find ingredients
Pork chops, sage, bay leaves, paprika, olive oil, salt, sugar and black pepper can be found in supermarkets, butchers and general food shops. If fresh sage is unavailable, use a smaller amount of dried sage as a substitute, keeping fresh sage as ideal.
Preparation method
- Place the pork chops in a medium bowl
- Spread the salt, sugar and paprika over all the meat
- Massage the seasonings into the pork chops so the flavour penetrates
- Add the bay leaves and pour in the water until the meat is submerged
- Cover the container with a plate
- Leave to marinate for 20 minutes at room temperature so the meat hydrates
- Remove the pork chops from the marinade using tongs
- Dry the pieces carefully with paper towel until all moisture is removed
- Place a large frying pan over medium heat
- Pour in the olive oil once the surface is very hot
- Place the pork chops in the frying pan, leaving space between them
- Sprinkle with black pepper to taste
- Add the sage sprigs to the frying pan beside the meat
- Grill for about 3 minutes on each side until golden
- Serve the dish immediately
Observations
This recipe uses a quick marinade to help keep the meat tender while it cooks in the frying pan. The contrast between paprika, fresh sage and the earthy note of bay leaf creates a balanced dish that is perfect for quick everyday meals.
Ratings and comments