Grilled Pork Chops Oregano
Costolette di Maiale 'Riganatu
Region: Italy, Sicily
Category: Pork-Grilled
Season: Any
Difficulty: Easy but special equipment needed and long cooking and/or non-working time

A simple Sicilian preparation that's very easy and deliciously flavored with oregano and garlic in the marinade.  Grill until it is golden brown with black grid marks.  Then sprinkle the whole oregano leaves on top. 'Riganatu in Sicilian means "to be oreganoed."

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 4:30 hours

1 cup extra-virgin olive oil

4 garlic cloves, very finely chopped

1 onion, very finely chopped

1/4 cup very finely chopped fresh oregano and 2 tablespoons whole leaves

Salt and freshly ground black pepper

14 to 16 pork chops (about 2 pounds), sliced 1/4 inch thick

1. Mix the olive oil, garlic, onion, oregano, and salt and pepper to taste in a 9 x 12-inch ceramic or glass baking pan.  Dip both sides of the pork chops in this mixture and then leave to marinate in the refrigerator, covered, for 4 hours, turning several times.  Remove the pork chops from the refrigerator 15 minutes before grilling.

2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium high. 

3. Remove the pork chops from the marinade and discard the marinade.  Place the pork chops with any marinade ingredients adhering to them on the grill.  Cook, turning only once, until golden brown with black grid marks, about 10 minutes.  Sprinkle with the whole oregano leaves. Serve hot.

Variation: 

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Posted: 12/28/2006