Braciole di maiale alla brace

Ingredienti

• 1-2 bone-in pork chops (see Notes)
• A sprig or two of fresh rosemary (just the leaves)
• A few sage leaves
• 1-2 cloves of garlic
• A large pinch of salt
• Freshly ground black pepper (to taste)
• 1-2 Tb leaf lard (brought to room temperature (or olive oil))

Preparazione

1. 1

   Mince the rosemary and garlic very fine, together with the salt and pepper. Transfer the mince to a small bowl and, with a spatula or wooden spoon, blend in the lard (or oil, if using), turning everything well until it forms an even green and black speckled paste. Taste for seasoning. It should be very savory, if not add more salt and/or pepper.

2. 2

   Dry your pork chop well on both sides. (This ensures that the paste will adhere to the surface of the meat.) Slather the pork chop on both sides with the paste. Cover and let it rest for at least an hour. You can let them rest up to overnight in the fridge; take your chops out of the fridge at least one hour before you're ready to grill them.

3. 3

   Preheat your barbecue until it's hot but not superhot, about 200C/400F. On a charcoal grill, let the charcoal burn until they turn ashy white.

4. 4

   Grill your chops, until cooked through and golden brown on both sides, about 3 minutes per side for thin cut chops, 5 minutes per side for chops of moderate thickness.

5. 5

   Let the chops rest for a few minutes before serving.