Kid Tested Mother Approved Portuguese Pork Chop Recipes

Steps:

• Line bottom of frying pan with olive oil and heat. Sprinkle chops with salt and pepper on both sides.
• Add the pork chops and do not flip until a nice brown crust forms on each chop. Do the same on both sides. The brown crust is key in this dish.
• Add garlic to the pan *when you flip the chops* and brown along with the pork.
• Cut Lemon in half. Slice one half into 6 thin slices. Squeeze the other half over the pork chops.
• Add bay leaves to the pan.
• Pour the white wine evenly over the chops and simmer on low for approximately 20 minutes.
• Use meat thermometer to check the pork.
• Serve with a slice of Lemon on top of each chop.

Steps:

• Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
• Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
• Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.

Steps:

• Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.
• Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.
• Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes.
• Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.

Steps:

• Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours).
• Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others.
• When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy.
• Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad.