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.
Use my recipe for Portuguese-Style Red Pepper Paste with this.
Prepare Portuguese-Style Paste (Refer to my other recipe).
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 slightly 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.
