Santana Chop

Santana Chop - A Symphony of Flavors

Imagine a table filled with aromas, a beautiful piece of pork chop, tender and juicy, bathed in a delicate white wine sauce, with a spicy hint of red pepper and a touch of lime. This is the essence of the Santana Chop recipe, a recipe that brings together simple ingredients and ingenious cooking techniques to create an exquisite dish, perfect for any occasion.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4

Ingredients

- 1 kg pork chop (sliced about 1 cm thick)
- 30 g capers (washed)
- 100 ml white wine (choose a quality one, preferably dry)
- 50 ml oil (olive or sunflower, depending on preference)
- 1 lime (sliced)
- 5 g red peppercorns (or mixed pepper, according to preference)
- Salt (to taste)
- Paprika (optional)

Nutritional Information (per serving)

- Calories: approximately 350 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 5 g

Cooking Technique

1. Preparing the Chop: Start by trimming excess fat from the pork chop. The slices of meat should be about 1 cm thick. This will ensure even cooking and prevent the meat from drying out. If you have a meat mallet, use it carefully to pound the slices, but do not make them too thin. Place each slice in a plastic bag to avoid mess.

2. Seasoning: After pounding the chops, sprinkle salt, red pepper, and, if desired, a dash of paprika on both sides. This will add a subtle smoky note and an attractive appearance.

3. Grilling: Preheat the non-stick grill. I strongly recommend the Delimano grill, which guarantees that nothing will stick. Place the pork slices on the hot grill and brown them on both sides until golden and juicy, about 4-5 minutes on each side.

4. Adding Flavors: Once the chops are browned, add the washed capers and red peppercorns. If you chose to use roasted bell pepper, now is the time to add it to the pan. These ingredients will add a note of freshness and an intense flavor.

5. Deglazing with Wine: Pour the white wine over the browned chops. Let everything simmer on low heat, allowing the flavors to combine perfectly. If you feel the sauce is too little, do not hesitate to add a bit more wine.

6. Finishing the Dish: Near the end of cooking, add the lime slices to infuse the dish with a tangy flavor. This will balance the fat of the meat and give a fresh taste to the dish.

Serving Suggestions

The Santana Chop pairs perfectly with creamy mashed potatoes and a roasted bell pepper salad. This combination brings a contrast of textures and flavors, making the meal even more delicious.

For an attractive presentation, garnish each serving with lime slices, capers, and red peppercorns. A personal touch is to add a few fresh parsley or basil leaves to give a vibrant look to the plate.

Possible Variations

- Beef Chop: If you want to experiment, you can replace the pork chop with a beef chop for a heartier texture.
- Adding Herbs: You can add aromatic herbs like rosemary or thyme for extra flavor.
- Tomato Sauce: Instead of wine, try using a spicy tomato sauce for a less alcoholic version.

Frequently Asked Questions

1. Can I use chicken instead of pork?
Yes, chicken chop is a lighter alternative, but make sure to adjust the cooking time to avoid drying out the meat.

2. What white wine is best for this recipe?
Choose a dry wine, like Sauvignon Blanc or Chardonnay, which will perfectly complement the flavors of the dish.

3. Can I make this dish in advance?
The chops can be prepared in advance and reheated, however, it is best to consume them fresh to maintain juiciness and flavor.

A Personal Note

This Santana Chop recipe is not just a simple dish, but reflects a story of gatherings around the table, of laughter and moments of joy. Each bite evokes pleasant memories and brings us closer to our loved ones. I encourage you to experiment and add your own variations. Enjoy your meal!