In the summer I find myself grilling a lot more than in the winter which is true for those who don't live in sunny California too I imagine. I'm always interested in grilling new things or different things. This recipe from the northeastern region of Friuli-Venezia Giulia region in Italy shows off the popularity of juniper berries in the local cooking. In this preparation they give the thick juicy and succulent pork chops a nice rustic aroma and flavor. Pork chops grilled with juniper and fennel was a favorite recipe of the great English food writer Elizabeth David. I’ve adapted her recipe but kept the chops rustic and succulent.
Grilled Pork Chops with Juniper Berries
Prep time
Cook time
Total time
The pork chops should be one-inch thick for the best result of juicy and succulent meat.
Author: Clifford A. Wright
Recipe type: Grill
Cuisine: Italian
Serves: 6
Ingredients
- ½ cup extra-virgin olive oil
- 1 tablespoon fennel seeds, ground
- 2 garlic cloves, finely chopped
- 10 dried juniper berries, ground
- Salt and freshly ground black pepper
- 6 pork chops (about 2½ pounds), cut 1 inch thick
Instructions
- Stir together the mixture of olive oil, fennel seed, garlic, juniper berries, salt and pepper, to taste, in a ceramic or glass pan. Dip each side of the pork chop in this mixture and then leave to marinate in the refrigerator for 4 hours, turning several times.
- Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.
- Remove the pork chops from the marinade and place with any marinade ingredients adhering to them on the grill. Cook, turning only once, until golden with black grid marks, about 7 minutes on each side. Serve hot.
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