Grilled Pork Chops


This delicious grilled pork chop recipe is from chef Fabio Trabocchi's cookbook, "Cucina of Le Marche."


  • 6 pork chops (8 to 12 ounces)

  • Coarse salt and freshly ground black pepper

  • Juice of 1 orange

  • Zest of 1 orange

  • Zest of 1 lemon

  • ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for serving

  • 5 sprigs rosemary (4 inches long), leaves removed and finely chopped

  • 3 cloves garlic, skin-on, crushed

  • 3 whole cloves

  • White Beans with Salt Pork


  1. Pat pork chops dry with a paper towel; season with salt. Transfer to a baking dish.

  2. In a small bowl, mix together orange juice, orange and lemon zest, olive oil, and rosemary until well combined. Pour over pork chops and turn to coat. Add garlic and cloves; cover tightly. Let marinate, refrigerated, overnight.

  3. Remove pork chops from marinade; discard marinade. Transfer pork chops to a platter and let stand at room temperature for 30 minutes.

  4. Meanwhile, preheat a grill pan over medium-high heat. Grill pork chops until medium, about 4 minutes per side. Transfer pork chops to a platter, cover, and let rest for 10 minutes before drizzling with olive oil. Serve over white beans with salt pork.

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