Prep 24 hrs
Cook 10 mins
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.
- 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
- 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.
A great summer dish! We used the chicken breasts & marinated for 24 hours. Because they were skinless I was worried about drying out. but we backed them off the direct fire to an iron griddle and left them to cook for 30 minutes. Everyone raved about the taste! Way to go Bev. I wouldn't change this recipe at all.