Today’s post is a simple Grilled Chop with Mountain Herbs. The meat used is less important than the flavor of the herbs. When we first had it in a classic fortified hilltop town in rural Tuscany, the chef used a veal chop. We often use bone-in pork chops (as we did today) but it is also adaptable to beef or chicken breasts. (If you prefer thighs, you might need to roll and tie them.)
Place pork chops on a cutting board and, using a very sharp knife with the blade turned parallel to the board, cut a pocket into the fat side of the chop. Cut almost all the way to the bone, and be careful to leave about ¼-inch uncut on the two sides. Place pork in the brine for 1 hour. (see brine recipe at end)
Place all remaining ingredients except the additional olive oil and lemon wedges in the bowl of a food processor or spice grinder, and process until finely ground and all herbs are well mixed together.
Remove the pork from the brine and pat dry with paper towels inside and out. Divide the stuffing and gently spread into the pockets. Seal them by using trussing skewers or bamboo skewers.
Set a gas grill at hottest setting. If using charcoal, keep the hot coals to one side. Rub the exterior of the chops with some olive oil and then season with salt and pepper (as the brine is salty, be cautious not to over-salt them at this stage). When grill is ready, place chops directly over heat to sear and immediately reduce heat to medium. (For charcoal move to indirect heat.) Grill 4 minutes per side, depending on the thickness of the chops, or until done. Serve drizzled with olive oil with lemon wedges.
Notes
Serves 4.To make a basic brine, mix 4 cups water, 4 tablespoons kosher salt, and three tablespoons sugar in a medium saucepan. Bring to a boil and stir until the salt and sugar are dissolved. Remove from the heat and set aside to cool. You can also include flavorings (herbs, spices, chiles), or use brown sugar instead of white sugar. Don’t brine too long or your meat will be too salty. I recommend brining for pork chops and chicken breasts — it keeps them from drying out on the grill.
It was amazing what we found by the roadside. One morning, Mark’s cousin came down to breakfast where we were all staying and saw the collection of herbs we had gathered and she looked it them with disdain and said, “What are all these weeds doing here!” Apparently, she is not a gardener or forager.
Love the look of the chops . . . wish I had more knowledge of herbs in the wild . . . and how to ‘marry’ them so well . . . mine just boringly grow in pots! Meanwhile from the morning of my 5th of July hope that the 4th has brought peace and contentment to you both . . . perchance next year there will be more smiles . . .
Our marriage of flavors this week was based on the flavors used in porchetta plus the juniper berries.
Our fourth of July was nice and quiet, with the occasional firework around us (which made us very nervous for brushfires…) And, yes, we hope for many more smiles next year!
instead of juniper berries i use mountainpepper berries. i think they’re indigenous (or whatever the word is – endemic?) to australia. Love chives!
sherry
This dish must be so aromatic and tasty. I often use juniper berries in stews, but really like the idea of mixing it with fresh herbs in the stuffing. Will definitely try it soon. Thanks for the inspiration! 🙂
Sounds amazing, David! I’m a big fan of juniper berries, too. As it happens I have two heritage pork chops that I’ve been wondering what to do with. Now I know! And have all the herbs, other than the chives, which I think I”ll switch out for garlic.
I think you will really enjoy this, Frank. The past several times I’ve made it, I’ve only used the rosemary, fennel pollen, and pine nuts. I don’t think the chives added much of anything, though you’re welcome to add a little garlic. Enjoy!
It’s one of those recipes that looks fancy but is actually just stuff, grill, eat, which is exactly my kind of cooking. And serving it with a rose? Yeah, that’s the life.
angiesrecipes
July 4, 2026 at 4:32 amwow . the chops look really succulent! I love juniper berries :-))
David Scott Allen
July 7, 2026 at 10:00 amThanks, Angie!
Mad Dog
July 4, 2026 at 6:15 amThat sounds delicious, especially with the fennel pollen, which I can buy in tins from France.
David Scott Allen
July 7, 2026 at 10:00 amWe use so much fennel pollen and yet I find very few people who even know it exists. It is a favorite of ours.
Barb
July 4, 2026 at 7:43 amThese herb stuffed chops and the full bodied rosé sound like an excellent combination! It is definitely rosé time. I’m smoking ribs today but will try these chops soon. Happy 4th/250th!!!
David Scott Allen
July 7, 2026 at 10:00 amI would so love to taste your smoked ribs, Barb — I don’t have a smoker and I think I am missing out.
mimi rippee
July 4, 2026 at 7:53 amWell damn. I need to go hiking in Tuscany!!! This is absolutely brilliant! And I love Gigondas….
David Scott Allen
July 7, 2026 at 9:59 amIt was amazing what we found by the roadside. One morning, Mark’s cousin came down to breakfast where we were all staying and saw the collection of herbs we had gathered and she looked it them with disdain and said, “What are all these weeds doing here!” Apparently, she is not a gardener or forager.
Mimi Rippee
July 15, 2026 at 3:56 pmFunny!!!
David Scott Allen
July 16, 2026 at 8:25 pm🙃
Eha Carr
July 4, 2026 at 3:21 pmLove the look of the chops . . . wish I had more knowledge of herbs in the wild . . . and how to ‘marry’ them so well . . . mine just boringly grow in pots! Meanwhile from the morning of my 5th of July hope that the 4th has brought peace and contentment to you both . . . perchance next year there will be more smiles . . .
David Scott Allen
July 7, 2026 at 9:58 amOur marriage of flavors this week was based on the flavors used in porchetta plus the juniper berries.
Our fourth of July was nice and quiet, with the occasional firework around us (which made us very nervous for brushfires…) And, yes, we hope for many more smiles next year!
FEL!X
July 4, 2026 at 6:00 pmWhat a nice and different stuffing!
I always brine fish in saltwater, but never meat. Will give it a try!
David Scott Allen
July 7, 2026 at 9:56 amI brine some fish but always chicken breasts and pork — it really makes them so succulent!
Sherry M
July 5, 2026 at 2:03 aminstead of juniper berries i use mountainpepper berries. i think they’re indigenous (or whatever the word is – endemic?) to australia. Love chives!
sherry
David Scott Allen
July 7, 2026 at 9:55 amWow — I have not heard of pepperberries — I wonder if I can find some here?
Ronit Penso
July 5, 2026 at 9:48 amThis dish must be so aromatic and tasty. I often use juniper berries in stews, but really like the idea of mixing it with fresh herbs in the stuffing. Will definitely try it soon. Thanks for the inspiration! 🙂
David Scott Allen
July 7, 2026 at 9:55 amThanks, Ronit — I think you will enjoy the flavor juniper gives to this dish!
Ben | Havocinthekitchen
July 5, 2026 at 5:16 pmWhat a fantastic summer meal, David! I’ve never thought of pairing juniper berries with pork, but it sounds like a wonderful combination.
David Scott Allen
July 7, 2026 at 9:54 amThanks, Ben. We often use juniper berries in wintry stews, including pork, beef, venison, and duck. It is very complimentary in terms of flavors!
2pots2cook
July 9, 2026 at 2:25 amGreat to know all kinds of meat can be used. Herbs are a story tellers here…..
David Scott Allen
July 10, 2026 at 9:00 amThat is so true, Davorka — we actually made them with chicken thighs the other night and they were perfect! Nice that they are so flexible.
Christina
July 10, 2026 at 1:28 pmMy favorite meat! How can you go wrong with such a simple recipe, so good!
David Scott Allen
July 11, 2026 at 2:03 pmThe beauty is in its simplicity, Christina!
Frank | Memorie di Angelina
July 11, 2026 at 7:10 amSounds amazing, David! I’m a big fan of juniper berries, too. As it happens I have two heritage pork chops that I’ve been wondering what to do with. Now I know! And have all the herbs, other than the chives, which I think I”ll switch out for garlic.
David Scott Allen
July 11, 2026 at 1:56 pmI think you will really enjoy this, Frank. The past several times I’ve made it, I’ve only used the rosemary, fennel pollen, and pine nuts. I don’t think the chives added much of anything, though you’re welcome to add a little garlic. Enjoy!
Raymund
July 14, 2026 at 3:12 pmIt’s one of those recipes that looks fancy but is actually just stuff, grill, eat, which is exactly my kind of cooking. And serving it with a rose? Yeah, that’s the life.