Simple and delicious, these chops can be made for dinner alfresco with friends. Serve with Grilled Antipasto Salad and seasonal fresh fruits and cheese.


  • 6 boneless pork chops (1 1/2-inches thick)
  • 2 cups dry red wine
  • 5 bay leaves
  • 2 tablespoons fresh rosemary (minced)
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • salt (to taste)
  • pepper (to taste)
  • olive oil (for grilling)


  1. Combine red wine, bay leaves, rosemary, coriander, nutmeg, and cloves in a glass dish. Place chops in marinade mixture. Marinate overnight in refrigerator, turning occasionally.
  2. Drain chops and pat dry, discard used marinade. Season with salt and pepper and lightly brush with olive oil. Grill the chops over medium high heat for 6 to 8 minutes on each side, until a meat thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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