Giuseppe’s Grilled Pork Chops

Giuseppe, chef Fabio Trabocchi’s father, loved to grill pork chops this way. This easy and delicious recipe is from Fabio’s cookbook Cucina of Le Marche. Note that it marinates overnight.

Giuseppe's Grilled Pork Chops
AuthorHeather Erica von BargenDifficultyBeginner

Giuseppe, chef Fabio Trabocchi's father, loved to grill pork chops this way. This easy and delicious recipe is from Fabio's cookbook Cucina of Le Marche. Note that it marinates overnight.

Giuseppe's Grilled Pork Chops
Yields1 Serving
 6 Pork chops, 8-12 oz each
 Kosher salt
 Freshly ground black pepper
 1 Orange
 Grated Zest of 1 lemon
 3 Garlic cloves, skin left on, crushed
 5 4-inch sprigs rosemary, leaves removed and finely chopped
 3 whole cloves
 ¼ cup plus 2 Tablespoons extra virgin olive oil
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. Mix well.

4

Put the pork chops in a baking dish and pour the marinade over them. Turn to coat, rubbing the marinade into the meat.

5

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.)
Refrigerate overnight.

6

Remove the pork chops from the marinade and pat dry with paper towels. Discard the marinade.
Place on a plate and let stand at room temperature for 30 minutes.

7

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

8

Grill the pork chops for about 4 minutes per side, or until medium to medium-rare (they will continue to cook as they rest). Transfer the chops to a tray and let them rest for 10 minutes in a warm place before serving.

9

Buon Appetito!

Ingredients

 6 Pork chops, 8-12 oz each
 Kosher salt
 Freshly ground black pepper
 1 Orange
 Grated Zest of 1 lemon
 3 Garlic cloves, skin left on, crushed
 5 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. Mix well.

4

Put the pork chops in a baking dish and pour the marinade over them. Turn to coat, rubbing the marinade into the meat.

5

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.)
Refrigerate overnight.

6

Remove the pork chops from the marinade and pat dry with paper towels. Discard the marinade.
Place on a plate and let stand at room temperature for 30 minutes.

7

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

8

Grill the pork chops for about 4 minutes per side, or until medium to medium-rare (they will continue to cook as they rest). Transfer the chops to a tray and let them rest for 10 minutes in a warm place before serving.

9

Buon Appetito!

Giuseppe’s Grilled Pork Chops

Author: Heather Erica von Bargen

Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool, olive groves, and grapevines on 8 acres in the countryside hills of Le Marche, Italy.

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