Portuguese Pork Chops in Gravy (Bifanas)

These tender, thin pork chops are both marinated and cooked in their spicy marinade, promising plenty of gravy - perfect for sandwiches.

‘Bifanas’ have been part of rural Portuguese cuisine for centuries and were the essential packed lunch ‘sandwich’ for farmers and herders when they went out into the hills. Now bifanas have evolved into an urban delicacy throughout Portugal and can be found at many tavernas in busy residential areas. Boneless pork chops are beaten tender and marinated in a flavourful garlic marinade, which was adapted through time to include New World ingredients like paprika and chillies (piri-piri). The marinade is very simple and forms a delectable gravy for the chops to cook in. Serve bifanas as a sit-down plate with rice or fries or sandwich them into a crusty white bread roll. Let’s go!

INGREDIENTS (serves 2x)

• 4x boneless pork loin chops, trimmed

• 2x cloves of garlic, sliced

• 2x bay leaves

• 1 tsp paprika

• 1/2 tsp Dijon mustard

• 1/2 tsp sugar

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp white wine vinegar

• 80ml white wine

• 80ml water

• 1 tablespoon olive oil

• 1 tablespoon piri piri sauce - optional

• To serve: crusty white bread rolls, fries

WALKTHROUGH

1. First, let’s tenderise the pork chops. Take 4x boneless pork chops and trim away as much of the fat as possible. Place the chops onto a cling-filmed counter and beat them thin - about 1/2 a centimetre - with a rolling pin or a frying pan. Set them aside.

   

2. Now let’s make the marinade. In a mixing bowl combine the 2 cloves of sliced garlic, 2x bay leaves, 1 tsp paprika, 1/2 tsp Dijon mustard, 1/2 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, 1 tsp white wine vinegar, 50ml white wine, 50ml water and 1 tablespoon olive oil. Mix everything well until combined.

   

3. Add the tenderised pork chops and coat them well. Leave them to marinate at room temperature for at least one hour, or up to 24 hour sin the fridge.

   

   

4. When ready to cook, place a frying pan onto medium heat and preheat the pan for 2-3 minutes. Gently add each pork chop to the pan and let it seal for 30 seconds per side, removing it from the pan after. You will build up some browning in the pan which will flavour the sauce later.

   

   

5. Keeping the pan on a medium heat, tip in the remaining marinade and bring it to a boil. Simmer the mixture until it lightly thickens and just coats the back of a spoon.

   

   

6. Add in the seared pork chops and allow them to simmer in the gravy for 2 minutes. Bifana gravy is often thin, but you can reduce further it until it is thicker if preferred.

   

   

7. Serve your bifanas with rice or fries, or go the traditional route and lay them into soft white bread rolls with plenty of gravy to soak in. Enjoy!