Chef Benedetta recommends pairing this dish with Chianti Riserva “Le Cappelle” from Poggio al Chiuso.
Grilled pork chops and potatoes
Ingredients:
Pork ribs
Chopped rosemary, garlic, and sage
Potatoes
Extra virgin olive oil

Preparation:
Sprinkle the meat with a mixture of chopped rosemary, garlic, and sage. While the meat is marinating, cut the potatoes and boil them in water.
Once the potatoes are boiled, add a drizzle of extra virgin olive oil and season with the chopped rosemary, sage, and garlic.
Place the meat and potatoes together in a baking dish.
Add oil, sage, fresh rosemary, and a whole garlic clove.
Bake in the oven for about 20-25 minutes, until the meat is cooked through!
Enjoy your meal!