Costoletta di Maiale al Rosmarino

Venetian-Style Grilled Pork Chops on a Bed of Cinnamon Onions

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We find that this marinade sweetens and tenderizes American pork so that it more closely resembles Italian pork in flavor. The spiced onions are a carryover from the Renaissance.



  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 6 juniper berries, bruised
  • 2 whole allspice berries, bruised
  • 6 whole coriander seeds
  • ½ teaspoon white or black peppercorns
  • 2 small bay leaves
  • ¼ cup fresh rosemary leaves
  • 1 teaspoon dried thyme
  • cups water
  • 6 pork loin chops, about inches thick, well trimmed


For the marinade, combine all the ingredients in a shallow nonaluminum container and stir until the sugar and salt dissolve. Add the chops, cover, and refrigerate 1 to 2 days.

For the onions, melt the butter in a large sauté pan over medium heat. Add the onions and cook very slowly until they are very soft, almost a puree, about 30 minutes. Stir in the cinnamon and salt and pepper to taste. The onions may be prepared a day ahead of time and reheated before serving.

Heat the grill or broiler. Remove the chops from the marinade and pat dry. Brush with oil and lightly sprinkle with salt and pepper. Grill or broil 4 to 6 minutes each side until cooked through but not dry. The meat will remain somewhat pink in the center due to the marinade.

To serve, spoon the warm onion mixture onto each serving plate and top with a chop. Serve with roasted or fried potatoes or Grilled Radicchio. The radicchio is a nice accompaniment as its bitterness contrasts well with the sweetness of the onions and pork.