Giuseppe’s Braciole

MY FATHER’s GRILLED PORK CHOPS

Giuseppe’s Braciole

My Father’s Grilled Pork Chops RECIPE

INGREDIENTS (Serves 6)

  • 6 pork chops, 8 to 12 ounces each, preferably organic

  • Kosher salt and freshly ground black pepper

  • 1 orange

  • Grated zest of 1 lemon

  • 3 garlic cloves, skin left on, crushed

  • Five 4-inch sprigs rosemary, leaves removed and finely chopped

  • 3 whole cloves

  • ¼ cup plus 2 tablespoons extra virgin olive oil

DIRECTIONS

  1. Wipe the pork chops dry and lightly season with salt and pepper. 

  2. Grate the zest of the orange into a small bowl. 

  3. Add the lemon zest, garlic, rosemary, cloves, and olive oil and mix well.

  4. Put the pork chops in a baking dish and pour the marinade over them. 

  5. Turn to coat, rubbing the marinade into the meat. 

  6. Squeeze the juice of the orange over the chops, turn again and cover tightly. 
    (You can also marinate the chops in a resealable plastic bag.)

  7. Refrigerate overnight.

  8. Remove the pork chops from the marinade and pat dry with paper towels. 

  9. Discard the marinade. 

  10. Place on a plate and let stand at room temperature for 30 minutes.

  11. Meanwhile, prepare a charcoal fire or preheat a gas grill (or preheat a cast-iron grill pan over medium-high heat).

  12. Grill the pork chops for about 4 minutes per side, or until medium to medium-rare (they will continue to cook as they rest).

  13. Transfer the chops to a tray and let them rest for 10 minutes in a warm place before serving.

Recipe adapted from Cucina of Le Marche by Fabio Trabocchi with Peter Kaminsky (Broadway Books, 2006)