Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 19, 2019
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Grilled Pork Chops with Juniper and Fennel Marinade
Costolette di Maiale alla Griglia
Region: Italy
Category: Pork-Grilled
Season: Summer
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.

Variation: 

Note: 

Posted: 12/28/2006



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin's Kitchen: Encore with Claudine and co-author of Julia and Jacques Co

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