Brazilian recipe
Seared Pork Chop (Bisteca grelhada)
A seared pork chop seasoned with paprika and sage: a classic preparation that combines aromatic spices to ensure tenderness and a distinctive, savory profile.
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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 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 sage
1 tablespoon olive oil
Freshly ground black pepper to taste
Where to find ingredients
You can find these ingredients at local supermarkets, butcher shops, and fresh produce markets. For the pork chops, local butchers are ideal; if unavailable, any standard supermarket meat aisle will suffice. Paprika and herbs are readily available in the spice section of any grocery store.
Preparation method
- Place the pork chops in a medium-sized bowl.
- Spread the salt, sugar, and paprika all over the meat.
- Massage the seasonings into the pork chops to ensure the flavor penetrates.
- Add the bay leaves and pour in the water until the meat is fully 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 as soon as the surface is very hot.
- Place the pork chops in the skillet, keeping space between them.
- Sprinkle black pepper to taste.
- Add the sage sprigs to the skillet next to the meat.
- Sear for about 3 minutes on each side until golden brown.
- Serve the dish immediately.
Observations
This recipe utilizes a quick marinade that helps keep the meat succulent during pan-searing. The contrast between the smoked paprika, the fresh perfume of sage, and the earthy touch of bay leaf creates a balanced dish, perfect for quick everyday meals.
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