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.
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.
© 1998 Joyce Goldstein. All rights reserved.