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Costeletas de Porco Grelhadas com Alho

Serves 4 to 6 Entree meat

Costeletas de Porco Grelhadas com Alho

Costeletas de Porco Grelhadas com Alho is a staple of Portuguese home cooking, gracing tables from Lisbon to Porto with its simple yet robust flavors. Prepared on grills in backyards or kitchen ovens, it's a dish that captures the essence of everyday Portuguese meals, where quality ingredients speak for themselves. The recipe is a reflection of the no-fuss approach that defines domestic kitchens: generous olive oil, cautious use of salt, and a reliance on instinct over precision.

Juicy pork chops infused with garlic and massa de pimentão are complemented by a dry white wine's acidity and bay leaves' aroma, finished with lemon for a refreshing note, creating a dish where each ingredient shines effortlessly.

Ingredients

  • 8pork chops — bone in
  • 8 clovesgarlic — crushed
  • 2 tbspmassa de pimentão
  • 120 mldry white wine
  • 2bay leaves
  • 5 tbspolive oil
  • 1lemon — cut into wedges
  • to tastecoarse sea salt and black pepper

Method

  1. Begin by preparing the marinade for the pork chops. Peel and finely chop 8 cloves of garlic, then combine them in a large bowl with 2 tablespoons of massa de pimentão, 120 ml of dry white wine, and 2 bay leaves. Add the pork chops to the bowl, ensuring each chop is well coated with the marinade. Cover the bowl and refrigerate overnight to allow the flavors to penetrate the meat deeply.
  2. When ready to cook, remove the pork chops from the marinade and pat them dry with paper towels. Reserve the marinade for later use. Season the chops generously with coarse sea salt and black pepper on both sides.
  3. Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the pork chops in batches, making sure not to overcrowd the pan. Cook each chop for about 3-4 minutes on each side, or until they develop a deep golden-brown crust. Remove the chops from the skillet and set them aside on a plate.
  4. In the same skillet, add the remaining 2 tablespoons of olive oil if needed, and reduce the heat to medium. Add the reserved garlic from the marinade and cook until it softens and becomes fragrant, about 1-2 minutes. Be careful not to burn the garlic.
  5. Pour the reserved marinade into the skillet, scraping up any browned bits stuck to the bottom with a wooden spoon. Allow the mixture to come to a gentle simmer, then return the pork chops to the skillet, nestling them into the sauce.
  6. Cover the skillet with a lid or foil and reduce the heat to low. Let the pork chops braise gently for about 20-25 minutes, or until they are tender and a fork can easily pierce the meat. The sauce should have thickened slightly and be aromatic.
  7. Before serving, taste the sauce and adjust the seasoning with more salt and black pepper if necessary. Squeeze the juice of 1 lemon over the pork chops for a fresh, bright finish. Serve the chops hot, accompanied by crusty bread or boiled potatoes to soak up the flavorful sauce.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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