Costate di maiale marinate alla griglia

Grilled marinated pork chops

For 6 Make sure the chops are cut from the centre loin which includes the fillet.

6 organic pork chops, about 2.5 cm (1 in) thick, fat removed

4 garlic cloves, peeled

3 tablespoons Maldon salt (less if using another salt)

2 tablespoons black peppercorns, coarsely ground

6 sprigs rosemary, leaves picked from the stalks, roughly chopped

juice of 3 lemons

6 tablespoons olive oil

6 lemon wedges

Place each chop on a piece of clingfilm at least 25 cm (10 in) square, and cover with a second piece of clingfilm. Using a wooden mallet, gently beat the chops to flatten them out until doubled in size. This takes time and patience. The beaten chops should be about 1 cm (1/2 in) thick. Place in a container large enough to hold them in one layer.

In a mortar, roughly pound the garlic with the salt, pepper and rosemary. Add the lemon juice and olive oil to liquefy the mixture. Spread this marinade over both sides of each chop, and leave in a cool place, covered, for about 1 hour.

Preheat the griddle pan or char-grill to very hot, and grill each chop for 5–6 minutes on each side. Serve with lemon.