Costolette di Maiale alla Griglia
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Pork chops grilled with juniper and fennel was a favorite recipe of the great English food writer Elizabeth David. I’ve adapted her recipe but kept the chops rustic and succulent.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 4:30 hours
1/2 cup extra-virgin olive oil
1 tablespoon fennel seeds, ground
2 garlic cloves, peeled and finely chopped
10 dried juniper berries, ground
Salt and freshly ground black pepper
6 pork chops (about 2 1/2 pounds), cut 1 inch thick
1. Stir together the mixture of olive oil, fennel seed, garlic, juniper berries, salt and pepper, to taste, in a ceramic or glass pan. Dip each side of the pork chop in this mixture and then leave to marinate in the refrigerator for 4 hours, turning several times.
2. Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.
3. Remove the pork chops from the marinade and place with any marinade ingredients adhering to them on the grill. Cook, turning only once, until golden with black grid marks, about 7 minutes on each side. Serve hot.