PORTUGUESE PORK CHOPS MARINADE RECIPES
PORTUGUESE STYLE PORK CUTLETS RECIPE - FOOD.COM
Make and share this Portuguese Style Pork Cutlets recipe from Food.com.
Total Time 30 minutes
Prep Time 0S
Cook Time 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours).
- Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others.
- When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy.
- Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad.
Nutrition Facts : Calories 455, FatContent 28.8, SaturatedFatContent 6.2, CholesterolContent 101.3, SodiumContent 466.4, CarbohydrateContent 4.1, FiberContent 0.9, SugarContent 0.8, ProteinContent 33.2
PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN) RECIPE - FOOD.COM
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.
Total Time 24 hours 10 minutes
Prep Time 24 hours
Cook Time 10 minutes
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.
Nutrition Facts : Calories 260.7, FatContent 10.1, SaturatedFatContent 3.1, CholesterolContent 76, SodiumContent 58.8, CarbohydrateContent 2.2, FiberContent 0.1, SugarContent 0.8, ProteinContent 24.5
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- My first holiday on my own was to Portugal in the late 1980s. I spent two weeks travelling between Lisbon and Oporto by bus. I stayed in pousadas mostly, where they served local dishes. I fell in love with the broths and cabbage dishes and found myself having them most evenings after a day’s walking. On one of my last nights, as I headed back down the coast to Lisbon, I ended up staying with a family who had put a “room to let” notice on their window. I spent two nights with them and one of the evening meals was a simple pork chop with boiled potatoes from their garden. In the morning, the pork was oiled and coated in chopped garlic and allowed to marinade for the day. They took lemons from outside the back door and used the juice to make a sauce. As I was eating this simple dish, I was struck by how delicious it was, and with such little effort. Nigel Slater has a similar dish where he uses rosemary or thyme, which I often use when I have access to these delicious hard herbs. 1. Place the pork chops on a tray and oil them well. Crush the cloves of garlic through a press or chop it very fine and rub it well into the oiled pork. Sprinkle well with salt. Allow to marinade for at least an hour and longer if possible. 2. Heat a frying pan that is large enough to take the four chops (or you can do them in two batches), until it starts to smoke, then add the chops one at a time. 3. Keep the heat high and cook the chops for three to four minutes, turning the heat down after a couple of minutes if you feel the meat is burning instead of cooking. Turn the chops over and cook for another couple of minutes at least, until cooked through. 4. Remove the meat to a plate. 5. Pour the lemon into the hot pan and allow it to simmer for a minute to reduce and take up the flavour in the pan. Taste the sauce and if it needs more flavour, add a pinch of salt and let it simmer a little longer. Pour the sauce over the chops. If your pan was too hot when you added the juice and it all disappeared just add a cup of water and let it simmer away for a few minutes. 6. Allow the meat to rest with the juice for a couple of minutes before serving.
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