← Back to Search Results
grilling European, Tuscany
 Pork Chops Italiano

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A wonderfully aromatic yet straightforward recipe for marinated and grilled pork chops, which are especially tasty when cooked over hickory wood or chips. The combination of wood smoke with savory juniper, rosemary, and fennel is sure to evoke ravenous appetites in all who encounter a whiff of this Tuscan-inspired grill.

Yield: Makes 6 servings

Ingredients

  • 6 large center-cut pork chops, at least 1 inch thick
  • 1 cup apple cider
  • ¼ cup olive oil
  • 20 juniper berries, crushed
  • 2 large cloves garlic, peeled
  • 3 tablespoons fresh rosemary, coarsely chopped
  • ½ cup chopped fresh fennel, combination bulb and feathery tops
  • Salt and freshly ground black pepper to taste

Directions

1. Early in the day place the pork chops in a shallow glass dish large enough to hold them in a single layer. Pour the cider and olive oil over them and sprinkle evenly with the juniper. Mince 1 clove of the garlic and sprinkle over the meat. Cut the remaining garlic clove into 6 slivers and insert a sliver into the meat near the bone of each pork chop. Sprinkle with the rosemary and fennel; season with salt and pepper. Let marinate covered in the refrigerator several hours, turning the chops occasionally.

2. Prepare the fireplace or grill for cooking. Bring the pork chops to room temperature.

3. Grill the chops about 4 inches above the hot coals, basting occasionally with the marinade and turning once, until cooked through, 25 minutes. Serve at once.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

305kcal (15%)
16mg (2%)
1mg (1%)
2mcg RAE (0%)
707mg
49mg
40g
1g
0g
1g
124mg (41%)
138mg (6%)
5g (24%)
14g (22%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
lucid-food Lucid Food
by Louisa Shafia
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
living-raw-food Living Raw Food
by Sarma Melngailis
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?