Brazilian recipe
Pan-Seared Pork Chops (Bisteca grelhada)
A succulent, aromatic dish that balances smoky paprika and fragrant sage for a flavorful, quick-to-prepare 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 of sage
1 tbsp olive oil
Freshly cracked black pepper to taste
1 tbsp salt
1 tsp sugar
2 tsp paprika
2 bay leaves
2 cups water
4 sprigs of sage
1 tbsp olive oil
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh pork chops and herbs at local markets or butchers in Freetown. Dried spices like paprika and bay leaves are readily available at grocery shops across Sierra Leone. If you cannot find fresh sage, dried sage is a suitable substitute, though you should halve the quantity.
Preparation method
- Place the pork chops in a medium-sized mixing bowl.
- Sprinkle the salt, sugar, and paprika evenly over the meat.
- Massage the seasoning into the pork to ensure the flavors penetrate the surface.
- Tuck the bay leaves in and pour the water over the chops until fully submerged.
- Cover the container with a plate.
- Allow the meat to marinate at room temperature for 20 minutes to hydrate.
- Remove the pork chops from the brine using kitchen tongs.
- Pat the chops completely dry with paper towels to ensure a good sear.
- Place a large heavy-bottomed skillet over medium heat.
- Drizzle the olive oil into the pan once it is hot.
- Lay the pork chops in the skillet, ensuring there is enough space between them.
- Season generously with freshly cracked black pepper.
- Scatter the sage sprigs into the pan alongside the meat.
- Sear for approximately 3 minutes per side until deeply browned and cooked through.
- Serve immediately while hot.
Observations
This recipe features a quick brine that ensures the pork stays tender during the searing process. The combination of paprika, the fresh perfume of sage, and the earthy undertone of bay leaves creates a balanced profile, perfect for a fast yet impressive everyday dinner.
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