The term bistecca in pork butchery refers to chop in Florence and not the fillet as in other regions.
Put the chop in an ovenproof dish, scatter the finely chopped herbs on top and pour over the oil and a little water. Cook in the oven at 180° C until the water has been completely absorbed. Turn on the grill and cook the chops on both sides until golden brown. Sprinkle with salt and serve with beans in oil or a salad.
In traditional Florentine cookery, pork is one of the most frequently-used meats and consequently many recipes exist for both fresh and cured pork. In the countryside, on farms and villages, the killing and dressing of the pig, which usually took place in late autumn, in November or Dicember, was always an important event in the seasonal calendar. Friends and neighbours were invited to celebrate at a large lunch and roast pork ribs and roventini were served.