Best Portuguese Style Pork Chops Recipes

PORTUGUESE STYLE PORK CHOPS image

Categories Pork

Yield 6 servings

Number Of Ingredients 13

6 T portuguese style red pepper paste
6 boneless pork loin chops, trimmed
2 cups dry white wine
1 T olive oil
1/2 tsp ground pepper
1/4 tsp salt
1 T parsley, coarsely chopped for garnish
PEPPER PASTE
2 large red bell peppers, roasted and cut into chunks
1/2 jalapeno, roasted and cut into chunks
1/4 tsp salt
1 clove garlic, crushed
1 1/2 T olive oil

Steps:

PEPPER PASTE pur roasted peppers, salt, garlic and 1/2 T oil in a blender, blend until smooth. slowly, add the remaining oil, blending until the paste is the consistency of whipped cream. PORK CHOPS 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 6 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 slightly thickened, about 15 minutes. stir in salt and pepper. 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 the 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.

Portuguese-Style Pork Chops (or chicken) image

Provided by Bev I Am

Categories Chicken

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons portuguese-style red pepper paste (see recipe I posted)
6 (4 ounce) boneless pork chops, trimmed
2 cups dry white wine
1 tablespoon olive oil
1/2 teaspoon fresh ground pepper
1/4 salt, to taste
1 tablespoon coarsely chopped fresh parsley, for garnish

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.