Costolette di Maiale al Rosmarino
Costolette di Maiale al Rosmarino are simple grilled pork chops, marinated with rosemary, garlic and olive oil. The flavour is full and herby, yet classic and uncomplicated. Serve with roasted potatoes and vegetables for a complete Italian meal.
Serves: 4
Preparation: approx. 20 minutes
Cooking: approx. 10 minutes
Total time: approx. 30–70 minutes (depending on marinating time)
Ingredients
- 4 bone-in pork chops, approx. 2–2.5 cm thick
- 1 tablespoon fresh rosemary leaves
- 2 cloves garlic
- approx. 3 tablespoons extra virgin olive oil
- salt
- freshly ground black pepper
Preparation
- Pat the pork chops dry with kitchen paper.
- Finely chop the rosemary leaves.
- Peel the garlic and finely chop or crush the cloves.
- Marinade Put the chopped rosemary and garlic in a bowl. Add the olive oil and season the mixture generously with salt and freshly ground black pepper. Stir well.
- Place the chops in a shallow dish or on a plate and brush them on both sides with the marinade. Lightly massage the marinade into the meat.
- Marinate the chops, covered, in the fridge for at least 20 minutes and preferably 30–60 minutes. Take them out of the fridge 10–15 minutes before grilling so they can come to room temperature.
Method
- Preheat the grill or barbecue Preheat the grill, griddle pan or barbecue over medium-high to high heat. Lightly oil the rack or griddle pan, if needed.
- Grill the chops Place the marinated chops on the hot grill. Grill them, without moving them too much, for approx. 4–5 minutes per side, depending on thickness, until nicely browned and cooked through. Clear grill marks should be visible. The meat should be cooked but still juicy; not dry.
- Rest Remove the chops from the grill and place them on a warm plate or platter. Cover loosely with aluminium foil and leave to rest for approx. 5 minutes so the juices can redistribute through the meat.
- Serve Serve the Costolette di Maiale al Rosmarino warm, with for example roasted potatoes and grilled or steamed vegetables. Garnish with an extra sprig of rosemary if desired.
