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Pork Chops Scottadito

Photo: Tara Donne; Styling: Alistair Turnbull

Hands-on time 53 mins
Total time 9 hrs
Yield

Serves 4 (serving size: about 3 ounces)

Inspired by the late Italian cookbook author Marcella Hazan, Smillie simply flattens bone-in chops, rubs them with a pungent paste, and grills them until crispy. Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Ingredients

  • 2 (1-pound, 1-inch-thick) bone-in pork chops
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon coarsely ground green or black peppercorns
  • 1 garlic clove, finely chopped
  • Cooking spray
  • 2 teaspoons fresh lime juice

Nutrition Information

  • calories 297
  • fat 18.4 g
  • satfat 3.8 g
  • monofat 10.4 g
  • polyfat 2 g
  • protein 30 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 94 mg
  • iron 1 mg
  • sodium 544 mg
  • calcium 39 mg

How to Make It

  1. Place pork on a cutting board between 2 sheets of plastic wrap; pound meaty parts to 3/4-inch thickness. Combine 2 tablespoons olive oil and next 6 ingredients (through garlic); rub oil mixture over both sides of pork. Refrigerate, uncovered, 8 hours or overnight.

  2. Preheat grill to medium-high heat. Place pork on grill rack coated with cooking spray; grill 8 minutes, rotating 90 degrees every 2 minutes or until caramelized. Flip pork; grill 6 minutes, rotating to brown evenly. Place pork on a cutting board; let stand 5 minutes. Cut meat off bones; cut against the grain into slices. Drizzle with remaining olive oil and lime juice.

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.