Costata di Maiale Ubriaco

Grilled Pork Chop in a Red Wine and Spice Marinade

Preparation info

  • Difficulty


  • Serves


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

The translation of this Florentine recipe name is drunken pork chop. The pork becomes inebriated in red wine overnight but will never get out of control.



  • 2 cups dry red wine
  • 5 bay leaves
  • 2 tablespoons finely
  • chopped fresh rosemary
  • teaspoons ground coriander
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground cloves
  • 6 pork loin chops, about inches thick well trimmed
  • ¼ cup mild olive oil
  • Salt and freshly ground pepper


For the marinade, combine all the ingredients in a shallow nonaluminum container. Add the chops, cover, and refrigerate overnight.

Heat the grill or broiler. Let the chops warm to room temperature. Remove the chops from the marinade and pat dry, then brush with the oil and lightly sprinkle with salt and pepper. Grill or broil 4 to 5 minutes each side, until cooked through but not dry. Serve with fried or roasted potatoes and sautéed Swiss chard or red cabbage with apples and onions.