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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Tuscan Grilled Pork Chops
by Peter Timmons

This delightful recipe was shared by the very talented Peter Timmons, who is an excellent cook and major recipe buff. He describes these pork chops as "Aphrodisiacal. Really. I mean it."

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Tuscan Grilled Pork Chops

Recipe Submitted by Peter Timmons.

6 large center cut pork chops, 1 inch thick
1 cup apple cider
1/4 cup olive oil
20 juniper berries, crushed
2 large garlic cloves, chopped
2 teaspoons fresh rosemary, minced
1/2 cup chopped fresh fennel, combination bulb and feathery tops
salt and pepper

Place chops in shallow glass dish to hold in a single layer. Pour cider and olive oil over, and sprinkle with juniper. Mince 1 clove garlic and sprinkle over meat. Cut remaining garlic clove into 6 slivers and insert a sliver into the meat, near the bone of each chop. Sprinkle with rosemary and fennel. Season with salt and pepper. Let marinate several hours or overnight, turning occasionally. Prepare grill. Bring chops to room temperature. Grill chops, basting with marinade and turning once, until cooked, about 25 minutes.

Serves 6.