Best 3 Portuguese Pork Chops Recipes
In the realm of culinary delights, Portuguese pork chops stand out as a tantalizing masterpiece, capturing the essence of flavors and aromas that transport taste buds to a realm of pure bliss. This delectable dish, rooted in the rich culinary traditions of Portugal, is an embodiment of simplicity and elegance, showcasing the inherent goodness of high-quality pork chops. Embark on a culinary journey to discover not just one, but three enticing variations of Portuguese pork chops, each offering a unique symphony of tastes and textures. From the classic grilled pork chops, kissed by the flames and infused with smoky goodness, to the succulent oven-baked version bathed in a delectable marinade, and the irresistible pan-fried pork chops sizzling in aromatic olive oil, each recipe promises an exceptional culinary experience. Prepare to indulge in a delightful exploration of Portuguese pork chops, where every bite is a celebration of culinary artistry.
Check out the recipes below so you can choose the best recipe for yourself!
PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)
This recipe honors the Portuguese explorers who did so much to introduce peppers to the Old World. Try to start this the day before you plan to serve it so the paste can really flavor the meat. For Chicken variation, see directions in steps. Nice served with rice. From Eating Well.
Provided by Bev I Am
Categories Chicken
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Portuguese-Style Paste (see recipe I posted).
- Place pork chops in a shallow glass dish and rub pepper paste over both sides.
- Pour wine over the chops.
- Cover and refrigerate for at least six hours or overnight, turning once or twice.
- Drain marinade into a small saucepan.
- Add oil and bring to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
- Stir in pepper and salt.
- Measure out 1/4 cup sauce for basting.
- Keep remainder warm.
- Meanwhile, heat grill to medium-high.
- Lightly oil grill rack.
- Place the chops on the grill.
- Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
- Serve immediately, passing remaining pepper sauce separately.
- Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
- Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
- Serves 6.
PORTUGUESE PORK CHOPS
Skillet chops with tomatoes, garlic and mushrooms. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
- Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
- Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.
PORTUGUESE OVEN-BAKED PINEAPPLE PORK CHOPS
With pineapples and pork so abundant across the Azores Islands, I guess it's a natural that the two would be paired together to make an awesome entrée for any night of the week.
Provided by Vickie Parks
Categories Steaks and Chops
Time 1h35m
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350ºF (180ºC).
- 2. Season the chops with salt. Mix together the garlic, rosemary, bay leaf, pepper and white wine. Add the chops and let marinate in the refrigerator about an hour.
- 3. FOR THE RICE: Place the olive oil, chopped onion and peas in a medium saucepan, and sauté over low heat until onion starts to turn slightly browned. Increase heat to high and add the water, and let it reach a boil. When it starts to boil, reduce heat to medium and let it simmer about 15 minutes. Then reduce heat to low, add the rice and salt, stir well, and let simmer, covered, for about 10 minutes or until rice is tender and has absorbed all the liquid.
- 4. FOR THE PORK CHOPS: Add chops and marinade to a baking pan, then add the onion slices to the pan. Drizzle olive oil on top, and roast in preheated oven for 25 minutes.
- 5. Meanwhile, cut the pineapple slices into pieces and set aside.
- 6. Briefly remove the baking pan from the oven and add the pineapple pieces. Return pan to the oven more 5 minutes until the chops start to turn slightly golden brown.
- 7. Remove the baking pan from the oven and serve the chops with the cooked rice.
Tips:
- To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The pork chops are done when they reach an internal temperature of 145 degrees Fahrenheit.
- If you don't have a meat thermometer, you can also check to see if the pork chops are done by cutting into the thickest part of the chop. The chop is done when the juices run clear.
- To add more flavor to the pork chops, you can marinate them in a mixture of olive oil, garlic, and herbs before cooking.
- Serve the pork chops with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Portuguese pork chops are a delicious and easy-to-make dish that can be enjoyed by people of all ages. The pork chops are tender and flavorful, and the sauce is rich and savory. This dish is perfect for a weeknight meal or a special occasion.
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