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Pork Chops, Minas-style
Brazil - Costeleta de Porco à Mineira
A dish from Minas Gerais state, where recipes are usually simple and
meaty. The amounts given will marinate about 4 pork chops.
See also Comments
Pork Chops (1)
Cheiro Verde (2)
-- Serve With
Collard Greens (3)
Prep - (1-1/4 hr - 10 min work)
Run - (10 min each)
- Cut through the fat band of the PORK CHOPS at 1 inch
intervals so it will not bend the meat as it shrinks.
- Squeeze LIME JUICE. Crush GARLIC and chop fine.
Mix together all Marinade items.
- Massage Marinade into Pork Chops and set aside for
an hour at room temperature.
- For Garnish, chop CHEIRO VERDE and cut Lime Wedges.
- In a skillet, heat 1/16 inch Oil and fry Pork Chops
until nicely browned all over. See also
Note-4 and Note-5.
- Serve hot, garnished with Parsley and Lime Wedges.
In Brazil these would be served with Collards and Rice.
- Pork Chops: These should be largish
and fairly thick with a significant band of fat around the edge. See
also Comments. This recipe can also be used
for Loin Steaks and more flavorful parts of the pig appropriately
cut. The photo example was a chop 1 inch thick (measured at the bone)
weighing 10 ounces.
- Cheiro Verde: This is Brazil's all
purpose garnish and herb ingredient. It's just Scallions and Parsley,
chopped small and mixed in equal quantity. For details see our recipe
- Collard Greens: [Couve Mineira
Refogada] This is an almost essential side dish in Brazil
for any rich or meaty main dish. Fortunately, it's very easy to
make by our recipe
Collard Greens, and can
be made even days ahead as it reheats just fine.
- Cooking Pork Trichinosis and Tapeworm
have been eliminated from commercially produced, USDA inspected pigs,
so a little pink (usually up near the bones) is not a problem -
Unless you are eating a free range pig. Today, most cases of
trichinosis are from under-cooked bear and walrus.
- Comments: The pattern recipe fried
the cops in a grill pan and finished them in a preheated
400°F/200°C oven for 10 minutes to cook them through and get
a more even browning. Here in sunny Southern California we don't fire
up an oven unless we really need to (especially not for a 10 minute
job). The photo example was pan fried in a skillet. Note that if you
pan fry several in sequence, each one will brown faster than the
one before, so turn the heat a little lower so they will cook through
before they get too brown.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
amm_pigchp1 170923 fcb77 -
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