Sunday, September 26, 2010
Recipe for 4
4 thick pork chops with bone
2 cups red dry wine (preferably homemade)
3 tablespoons olive oil
1 teaspoon black pepper, powdered
1 teaspoon sweet paprika
1 small bunch of parsley, chopped
Place the pork chops in a large bowl and add the wine, the olive oil, pepper and paprika. Stir slightly to mix the ingredients and cover the bowl with a lid or plastic wrap. The wine should cover the meat completely. If it does not, use a smaller bowl.
Place the bowl in the refrigerator for 12-24 hours to marinate the meat.
Prepare the charcoals to have a medium heat. Brush the grill with some olive oil before placing on it the pork chops. Grill for about 20-minutes turning frequently. Season with coarse salt while grilling. The meat is marinated therefore it does not need much cooking. Therefore be sure to not overcook it. It should be juicy inside and well cooked on the outer. When done garnish the pork chops with the parsley.
Serve with grilled vegetables and pita bread. Enjoy!