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This recipe was inspired by a schiacciata I had in Tuscany, a bread studded with grapes that caramelize as the bread is baked and are both burnt and sweet at the same time. To keep for longer than a few days, store in small portions in the freezer. Refrigerate in a tightly covered jar until ready to use.

When they are completely dry, chop and stir into the olive oil.Ģ. Lay a dry towel out on a baking sheet and spread the herb(s) out to air-dry. Wash the herbs and pat thoroughly dry with a kitchen towel. The cold oil reminded me so much of maître d’hôtel butter that I decided to use it like butter.ġ cup packed fresh herb leaves-one herb only or a combination of herbsġ. I wish I could say chilling oil until it becomes solid was an inspiration, but in fact it was simply what happened whenever I returned to The Island my chimichurri and my plain olive oil would turn solid in the cold nights. It is critical that you chill flavored olive oil. I use parsley, thyme, oregano, chives, and rosemary, each in its own container. I love it when the chilled oil melts just like a pat of butter and gives you a fresh, delicate flavor. Then I thought, why not add different herbs or other ingredients to olive oil, chill it, and serve it as a condiment with all kinds of food? In the same way that you might offer a choice of mustard or ketchup, I now put a selection of oils on the table with a roast or a fish and let my guests choose. I had a bottle of chimichurri in my refrigerator and it struck me that when the olive oil congealed, it looked like butter. Arrange the chops on dinner plates, with a bunch of roasted grapes on top of each one, and serve immediately. Turn and grill on the other side for about 3 minutes, or until browned but still just slightly pink inside.ģ. Add the pork chops, thyme side down, and grill for about 4 minutes, or until nicely marked on the bottom. Heat a charcoal grill or a large deep-ridged cast-iron grill pan over high heat. Season well with salt and pepper and top each chop with a couple of sprigs of thyme, pressing on them so they adhere.Ģ. Spoon a little thyme oil on each one and turn them over in it to coat both sides. Pat the pork chops dry with paper towels and put them on a plate. Roasted Grapes on the Vine (recipe follows)ġ. As for the roasted grapes, everyone loves wine with pork, and wine is made from grapes, so I thought, “Why not?”Ĥ boneless pork loin chops, about 3/4 inch thick and 8 ounces eachģ tablespoons thyme oil (recipe follows), at room temperatureĬoarse salt and freshly ground black pepper

Thyme oil infuses the chops with an herb that I find particularly beautiful with pork-it builds flavor but doesn’t take over the way rosemary might.

Few things are more rewarding than a succulent pork chop, and few things are more disappointing than one that is dried out.