Brazilian recipe
Pan-Seared Pork Chops with Paprika and Sage (Bisteca grelhada)
A flavorful and juicy pork chop preparation featuring a fragrant marinade of paprika and fresh sage, perfect for a quick and satisfying meal.
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 and fresh herbs are available at local butcher shops and supermarkets. Olive oil, spices, and seasonings can be found in the pantry aisles of general grocers.
Preparation method
- Place the pork chops in a medium-sized bowl.
- Spread the salt, sugar, and paprika over all sides of the meat.
- Massage the seasonings into the chops to ensure the flavors penetrate.
- 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 dry carefully with paper towels until all moisture is removed.
- Place a large skillet over medium heat.
- Pour in the olive oil once the surface is very hot.
- Place the chops in the skillet, keeping space between them.
- Sprinkle black pepper to taste.
- Add the sage sprigs to the skillet alongside the meat.
- Sear for about 3 minutes on each side until browned.
- Serve the dish immediately.
Observations
This recipe utilizes a quick marinade that helps keep the pork tender during pan-searing. The contrast between the smoky paprika, the fresh scent of sage, and the earthy touch of bay leaf creates a balanced dish that is ideal for effortless everyday meals.
Ratings and comments