Monday, January 2, 2012

Costeletas de Porco

Brazilian  Pork Chops/Costeletas  de Porco

Serve hot with  white  rice, mashed beans, and collard greens. 

4 to 6 lean pork chops  (about 1 lb.)
2 tbsp. olive oil juice of 1 lemon
1 to  2 cloves  garlic, peeled and minced
1 tsp. salt
1 tsp. black  pepper
1 minced hot pepper (optional)

1. Wash pork chops under cool running water and pat dry with a paper towel. Trim off any visible fat.
2. In a wide baking dish or bowl, combine all ingredients except pork chops and mix well. Add pork chops, stir well to coat, and cover dish with plastic wrap. Place in the refrigerator for at least 1 hour.
3. In a large skillet over medium-high heat, cook 3 pork chops for 5 to 7 minutes on each side. If you have 2 skillets and someone to help you, you can cook all the pork chops at once. Otherwise, carefully place the first batch on an ovenproof plate in a warm oven (about 200˚F) while you cook the second batch.

Preparation time: 10 minutes (plus 1 hour marinating time) Cooking time: 15 to 30 minutes Serves 4 to 6

To give this dish extra spice, some Brazilian cooks add a finely minced hot pepper. Jalapeño, malagueta,  and serrano peppers make good choices. If you are not used to eating spicy foods, begin with  a small amount of chili pepper and adjust to your tastes.

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