Spacer Pork Chops with Red Wine, Vinegar, and Herbs
  | Asymmetry | Cooking | Pork Chops with Red Wine, Vinegar, and Herbs |



One thing unemployment does provide is plenty of time for making dishes that require lengthy preparation periods, if marinating something for a few hours counts as preparation. I didn't have any juniper berries, didn't miss them.

1 c dry red wine
1 1/2 tbsp red wine vinegar
1 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
3 garlic cloves, chopped
2 bay leaves
1 tsp juniper berries
4 1 1/4-inch-thick center-cut pork chops, about 11 ounces each


  1. Whisk everything except the pork chops together in a bowl to blend. Pour mixture into a 13x9x2-inch glass baking dish.
  2. Add pork chops to dish, turning to coat. Cover and refrigerate 3 to 8 hours, turning occasionally.
  3. Prepare grill or broiler (medium heat).
  4. Remove chops from marinade.
  5. Pour marinade into a large saucepan and boil 1 minute.
  6. Sprinkle chops with salt and pepper. Grill or broil until cooked through, about 8 minutes per side (internal temperature 155°F), brushing occasionally with marinade.

Bon Appetit, issue unknown

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