Recipe Match for Brunello di Montalcino

Pork Chop Braciole

Recipe courtesy of Fabio Trabocchi, chef-owner of multiple Washington, D.C., restaurants, including Wine Spectator Best of Award of Excellence winners Fiola, Fiola Mare and Casa Luca
  • 6 pork chops, 8 to 12 ounces each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 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
  • 1⁄4 cup plus 2 tablespoons extra-virgin olive oil

1. Wipe the pork chops dry and lightly season with salt and pepper. Grate the zest of the orange into a small bowl. Add the lemon zest, garlic, rosemary, cloves and olive oil. Mix well.

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

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

4. 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.

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

6. 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 on a warm plate before serving. Serves 6.

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