Brazilian Pork Cutlets on the Bone
by Editorial Staff
Pork cutlets, natural, on the bone, marinated in spices and immediately grilled. Served with Brazilian fried meat with pineapple salsa.
Servings: 4
Ingredients
- Pork loin (cutlets) on the bone (portions of loin with bone) – 4 pcs. (about 180 g each)
- Olive oil – 2 tbsp
- Garlic (chopped) – 2 tbsp
- Fresh thyme (chopped) – 1 tbsp
- Fresh rosemary (chopped) – 1 tbsp
- Paprika – 1 tbsp
- Cayenne pepper – 1/8 teaspoon
- Vegetable oil for grill lubrication
For salsa: - Fresh pineapple (cut into small cubes) – 2 cups
- Bulgarian red pepper (cut into small cubes) – 1 glass
- Green onions (chopped) – 0.25 cups
- Red onion (finely chopped) – 2 tbsp
- Pitted black olives (cut into halves) – 0.25 cups
- Capers – 1 tbsp
- Jalapeno pepper (finely chopped) – 1 pc.
- Fresh cilantro (chopped) – 1 tbsp
Directions
- Turn on the grill to preheat to medium-high temperature. Grease the wire rack with vegetable oil.
In a bowl, combine olive oil, garlic, thyme, rosemary, paprika, and cayenne pepper. Season the pork cutlets on the bone with salt and pepper on all sides, grease with a spicy mixture. Set aside. - Prepare salsa. In a separate bowl, combine pineapple, bell pepper, green onions, olives, onions, capers, jalapenos, cilantro, and salt to taste. Set aside.
- Place the pork cutlets on the bone on the grill, cover and cook for about 4 minutes, then turn over and cook the pork cutlets on the bone until brown (the temperature on the meat thermo should reach 75 degrees). Transfer the meat to the plank, let it rest for 5 minutes. Serve the pork cutlets with pineapple salsa on the bone immediately.
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