Brazilian recipe
Pan-Seared Pork Chops with Paprika and Sage (Bisteca grelhada)
A classic preparation featuring aromatic spices that lock in moisture and deliver a bold, savory profile in a straightforward, weeknight-friendly format.
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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 can be sourced from local butcher shops or supermarket meat counters. Fresh sage and spices are typically found in the produce or baking aisles of any grocery store.
Preparation method
- Place the pork chops in a medium-sized bowl.
- Scatter the salt, sugar, and paprika evenly over the meat.
- Rub the seasonings into the pork chops to ensure the flavors penetrate.
- Add the bay leaves and pour in the water until the meat is fully submerged.
- Cover the container with a plate or lid.
- Let the meat brine for 20 minutes at room temperature to hydrate.
- Remove the pork chops from the brine using kitchen tongs.
- Pat the meat dry thoroughly with paper towels until all moisture is removed.
- Place a large skillet over medium heat.
- Pour in the olive oil once the pan is sufficiently hot.
- Lay the pork chops in the skillet, ensuring there is enough space between them.
- Season with black pepper to your preference.
- Toss the sage sprigs into the pan alongside the meat.
- Sear for about 3 minutes on each side until beautifully browned.
- Serve the dish immediately.
Observations
This recipe utilizes a quick brine to ensure the meat stays tender while cooking in the skillet. The contrast between the smoky paprika, the fragrant fresh sage, and the earthy bay leaves creates a well-balanced dish, ideal for satisfying meals on busy days.
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