Brazilian recipe
Pan-Seared Pork Chops (Bisteca grelhada)
A classic, flavourful pork chop dish infused with paprika and fragrant sage, designed for a quick, succulent weeknight meal.
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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 of fresh 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 of fresh sage
1 tablespoon olive oil
Freshly ground black pepper to taste
Where to find ingredients
Pork chops are widely available at local butchers or the meat counter of major supermarkets; look for cuts with a decent layer of fat for better flavour. Paprika and bay leaves can be found in the spice aisle of any grocery store. Fresh sage is often stocked in the produce section near other fresh herbs like thyme or rosemary. If you cannot find fresh sage, you may use a smaller amount of dried sage as a substitute, though fresh is preferred for the best aroma.
Preparation method
- Place the pork chops in a medium-sized bowl
- Scatter the salt, sugar, and paprika over all sides of the meat
- Gently rub the seasoning into the chops to ensure the flavours penetrate well
- Add the bay leaves and pour in the water until the chops are fully submerged
- Cover the bowl with a plate
- Let it sit for 20 minutes at room temperature so the meat can brine and hydrate
- Remove the pork chops from the liquid using kitchen tongs
- Pat the chops thoroughly dry with paper towels to remove all excess moisture
- Heat a large skillet or frying pan over medium heat
- Add the olive oil once the pan is nice and hot
- Place the pork chops in the pan, leaving enough space between them
- Season with black pepper to your liking
- Toss the sage sprigs into the pan alongside the meat
- Sear for about 3 minutes on each side until they develop a beautiful golden crust
- Serve your meal immediately
Observations
This recipe relies on a quick brine that keeps the pork chops incredibly tender and juicy when seared in the pan. The combination of smoked paprika, the fresh scent of sage, and the earthy note of bay leaves creates a well-balanced profile perfect for a fuss-free dinner.
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