Rating: 3 stars
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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.

Recipe by Cooking Light November 2015

Gallery

Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary test

hands-on:
53 mins
total:
9 hrs
Yield:
Serves 4 (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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.

Nutrition Facts

297 calories; fat 18.4g; saturated fat 3.8g; mono fat 10.4g; poly fat 2g; protein 30g; carbohydrates 1g; cholesterol 94mg; iron 1mg; sodium 544mg; calcium 39mg.
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