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Grilled Tuscan Pork Recipe

Recipe by Pedro M. A. Neves

This authentic Tuscan grilled pork showcases the region's love of simple, quality ingredients and open-flame cooking. Seasoned with rosemary, garlic, and Tuscan herbs, then finished with a bright lemon and olive oil drizzle, this dish delivers tender, flavorful pork with a charred exterior. Perfect for a Mediterranean dinner table.

Ingredients

• 4 pork chops (about 200g/7 oz each, 3 cm/1.2 inches thick)
• 60 ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, finely chopped
• 1 teaspoon black peppercorns, coarsely ground
• 1 teaspoon sea salt
• 2 lemons, 1 zested and juiced, 1 cut into wedges
• 1 tablespoon balsamic vinegar
• Fleur de sel for finishing

Instructions

1. Pat the pork chops dry with paper towels and score the fat cap lightly in a crosshatch pattern. This helps rendering and seasoning penetration.

2. In a small bowl, combine minced garlic, rosemary, thyme, sage, ground pepper, and sea salt to form a paste.

3. Rub the herb mixture evenly over both sides of each pork chop, working it into the scores. Let rest at room temperature for 15 minutes.

4. Preheat your grill to medium-high heat (about 200°C/400°F). Oil the grill grates lightly to prevent sticking.

5. Place pork chops on the grill and cook undisturbed for 12-14 minutes, depending on thickness, until a golden crust forms and internal temperature reaches 63°C (145°F).

6. Flip the chops carefully and grill the other side for 10-12 minutes until cooked through and the second side achieves similar char marks.

7. Transfer grilled pork to a warm plate and drizzle with the remaining olive oil mixed with fresh lemon juice and balsamic vinegar.

8. Scatter lemon zest and a pinch of fleur de sel over the top. Serve immediately with lemon wedges on the side.

Substitutions

• Replace pork chops with chicken breasts (cook 14-16 minutes total) for poultry preference
• Substitute fresh herbs with 1 tablespoon dried Italian herb blend if fresh herbs are unavailable
• Use grapeseed or sunflower oil instead of olive oil for higher smoke point grilling
• Replace balsamic vinegar with aged red wine vinegar for a sharper finish

Tips

• Always let pork rest at room temperature for 15 minutes before grilling to ensure even cooking throughout
• Use a meat thermometer to check doneness at the thickest point—pork is safely done at 63°C (145°F) internal temperature
• Resist moving the chops too early; let them develop a proper crust for 3-4 minutes per side before the first flip
• If your grill tends to flare up, have a cooler zone ready and move chops there temporarily to prevent charring

Tuscan cuisine emphasizes rustic simplicity and the quality of individual ingredients, with grilling over wood or charcoal being a traditional cooking method in the region. This preparation reflects the Tuscan philosophy of 'cucina povera'—humble cooking elevated by excellent olive oil, fresh herbs from local gardens, and proper technique rather than complex preparation.

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