Portuguese Pork Chops Recipes

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PORTUGUESE PORK CHOPS



Portuguese Pork Chops image

Skillet chops with tomatoes, garlic and mushrooms. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 pork chops, cut 1-inch thick
1/2 cup flour
1/4 cup olive oil
3 large tomatoes, diced
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup sherry wine
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bell pepper, cut into rings

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.

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)



Wine and Garlic Pork (Portuguese Vina Dosh) image

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories     World Cuisine Recipes     European     Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Steps:

  • Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
  • Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
  • Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

PORTUGUESE STYLE PORK CUTLETS



Portuguese Style Pork Cutlets image

Make and share this Portuguese Style Pork Cutlets recipe from Food.com.

Provided by Transylmania

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs boneless pork chops or 2 lbs sliced boneless pork loin, pounded to 1/4 inch thickness
1 1/2 cups white wine
1/2 cup olive oil
8 garlic cloves, minced
2 tablespoons paprika
1 teaspoon salt
1/4 cup water
2 tablespoons red wine vinegar
oil (for cooking)

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.

PORTUGUESE STYLE PORK CHOPS



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)



Portuguese-Style Pork Chops (or chicken) image

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.

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.

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