Are you in the mood for some tasty pork? The following recipe is really good. Take your pick from pork steaks or pork chops (the boneless kind) as you prefer. You can then combine garlic, hot paprika, sage, salt, and oil. This is going to be rubbed into the meat, and then you will need to give the pork time to marinade in this mixture and soak up the flavors. Use Hungarian paprika if you can get it, or another kind if not. Two hours of marinating will give the pork a nice flavor although overnight marinating is even better if you can plan the dish a day in advance. The flavor will be richer if you do that.
Hungarian Paprika is Great Here
Different types of paprika are good for different kinds of dishes, but Hungarian paprika is the best option for this particular dish. Most of the paprika available in the grocery store just says ‘paprika’ on the package and it might be Californian, South American or Hungarian. Sometimes cayenne or chilies might be mixed into it.
Regular paprika like this will not be especially hot or sweet, and it is fine for garnishing devilled eggs, or adding color to a dressing. Hungarian paprika, on the other hand, is made from toasted peppers, which are blended to make different varieties, ranging from mild and delicate to hot and fiery. The kind most easily available in the United States is usually the bright red, pungent variety. It teams perfectly with the aromatic sage in this pork recipe to offer the most amazing taste. If you cannot get Hungarian paprika just use regular paprika and add a little chili powder and/or cayenne to spice it up a bit.
To Marinate or Not to Marinate
This recipe is somewhat unusual, simply because a lot of people throw pork on to the barbeque without marinating or flavoring it. Pork does not need to be ‘tenderized’ like skirt or flank steak, or some other tougher cuts of beef, which is why marinating or using a spice rub is not necessary. There is nothing wrong with plain pork cooked without marinating of course, but if you would like to add a sophisticated flavor to your meat, or simply try something new, do try the following recipe because the pork is so tasty when prepared in this way. Marinating pork is done to add extra flavor, while marinating beef is done to tenderize it as well as add more flavor. Marinating is a personal choice, but it is worth trying different recipes if you do want to experiment with different flavors.
To make this recipe you need to combine some garlic with the paprika and sage. Add some oil to make a paste and a touch of salt too, then this mixture can be rubbed over your pork steaks or pork chops. Seal them in plastic wrap to keep the spice mixture as close to the meat as possible and them you can marinate them for a couple of hours, for more hours, or even overnight. If you do not have plastic wrap, put them in Ziploc bags and flip them occasionally, else you can use a glass dish and flip them sometimes. Any of these would work. You can get prepare the barbeque. You will need to sear the meat directly over the coals to brown them and seal in the juices, then move them to a cooler part of the barbeque to finish the cooking.
- 4 pork steaks or 4 boneless pork chops, between ¾ inch and 1 inch thick
- 1½ teaspoons minced garlic
- 1½ teaspoons hot Hungarian paprika
- 1 teaspoon dried sage
- ½ teaspoon salt
- 2 tablespoons olive oil
- Combine the garlic, paprika, sage, salt, and olive oil.
- Rub this mixture over your pork steaks or pork chops.
- Wrap them tightly in plastic wrap.
- Refrigerate them for 2 hours at room temperature or overnight in the refrigerator.
- Preheat the barbeque to hot, banking the coals on one side so you have a hotter part.
- Sear the pork for 2 minutes per side directly over the coals.
- Move them to the cooler side of the barbeque.
- Cook them indirectly (not right over the coals) for 6 minutes.
- Flip them over and cook the other side for 6 minutes or until the internal temperature is 165 degrees F.
Pork is perfect for cooking on the barbeque, and this recipe features sage, paprika and garlic to bring out the beautiful flavor of the meat and add sophisticated accents to the overall taste. You can see the pork in the picture has a reddish color and that is from the Hungarian paprika, which is a bright red color. The pork needs to be seared over a direct heat first, then moved to a cooler part of the barbeque so it can finish cooking. Serve it with potato salad, coleslaw, corn on the cob, or anything else you fancy. The flavor is so good. You will definitely want to make this lovely pork recipe again.
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