Best 3 Portuguese Pork Chops Recipes
Embark on a culinary journey to tantalize your taste buds with the delectable flavors of Portuguese pork chops. These succulent chops, steeped in the vibrant traditions of Portuguese cuisine, offer a symphony of spices, herbs, and bold flavors that will transport you to the heart of Portugal. Whether you prefer grilled, pan-fried, or oven-baked, this versatile dish promises a mouthwatering experience that will leave you craving more. Discover the secrets to creating the perfect Portuguese pork chops, from selecting the finest cuts of meat to mastering the art of marinating and seasoning. Get ready to indulge in a feast fit for royalty as we explore the best recipes and techniques for cooking this iconic dish.
Here are our top 3 tried and tested recipes!
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 remain juicy and tender, it's crucial to not overcook them. Use a meat thermometer to accurately measure the internal temperature, and remove the chops from heat once they reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
- Feel free to experiment with various herbs and spices to create unique flavor combinations. Some popular options include paprika, garlic powder, oregano, thyme, rosemary, and cumin.
- Consider using a flavorful cooking liquid, such as white wine, chicken broth, or apple cider, to add extra depth and richness to the sauce.
- For a crispy, golden-brown crust on the pork chops, sear them in a hot skillet with a little bit of oil before transferring them to the oven.
- If you don't have a baking dish, you can also cook the pork chops in a skillet over medium heat, flipping them halfway through the cooking time.
Conclusion:
In summary, these Portuguese pork chop recipes offer a delightful fusion of flavors, combining the richness of pork with aromatic herbs, spices, and tangy sauces. With careful attention to cooking techniques and ingredient selection, you can create a memorable and satisfying dish that will impress your family and friends. Experiment with different marinades, cooking methods, and sides to find your perfect Portuguese pork chop recipe.
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