Brazilian recipe
Grilled Pork Chops (Bisteca grelhada)
Grilled pork chops with paprika and sage: a classic preparation that combines aromatic seasoning for juicy meat and bold flavour, made with ease.
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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 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 sage
1 tbsp olive oil
freshly ground black pepper to taste
Where to find ingredients
Look for pork chops at the butcher counter or the chilled meat section of a supermarket; the spices and herbs are usually in the dry-goods aisle or fresh-herbs section. If fresh sage is unavailable, a similar herb can be used as a substitute, but sage is the ideal choice.
Preparation method
- Arrange the pork chops in a medium bowl
- Scatter the salt, sugar and paprika over 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 bowl 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
- Pat them dry carefully with paper towels until all moisture is removed
- Place a large frying pan over medium heat
- Pour in the olive oil as soon as the surface is very hot
- Add the pork chops to the pan, leaving space between them
- Sprinkle with black pepper to taste
- Add the sage sprigs to the pan beside the meat
- Cook for about 3 minutes on each side until golden
- Serve immediately
Observations
This recipe uses a quick marinade that helps keep the meat tender while it cooks in the pan. The contrast between the paprika, the fresh aroma of sage and the earthy note of bay leaf creates a balanced dish, perfect for quick everyday meals.
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