Portuguese-Style Pork Chops (or chicken)
- Reviews 1
Ready In: 24 hrs 10 mins
Serves: 6
Ingredients
- 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
Directions
- 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.
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