Joyce Goldstein

Costata di Maiale Ubriaco

Grilled Pork Chop in a Red Wine and Spice Marinade

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
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.

Ingredients

Marinade

  • 2 cups dry red wine
  • 5 bay leaves
  • 2 tablespoons fi

Method

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. S