Costoletta di Maiale al Rosmarino

Name: Costoletta di Maiale al Rosmarino (Venetian-Style Grilled Pork Chops on a Bed of Cinnamon Onions)
Yield: Serves 6
Cuisine: Italy
Ingredients: 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; 2¼ cups water; 6 pork loin chops, about 1¼ inches thick, well trimmed; ½ cup unsalted butter; 12 medium onions, sliced about ¼ inch thick; 1 tablespoon cinnamon; Salt and freshly ground pepper; Mild olive oil for grilling; 2 tablespoons sugar

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

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

Marinade

2 tablespoons sugar
1 tablespoon salt
6

Europe
Italy
Main course
Mediterranean
Gluten-free
Spicy

Method

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 ta