Pork Chops Yucatán-Style

Pork Chops Yucatán-Style
Photo by Hans Gissinger

Ingredients

  • 4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)
  • 4 large bone-in rib pork chops
  • corn tortillas
  • 2 bay leaves
  • 3 tablespoons coarse kosher salt
  • ¼ cup fresh cilantro plus 1/4 cup fresh cilantro leaves
  • 1 avocado
  • + 10 more ingredients
    • 1 teaspoon whole allspice
    • 2 cups wood chips
    • 1 large white onion
    • ½ cup fresh orange juice
    • ½ cup fresh lime juice
    • 2 cups water
    • 1 teaspoon whole black peppercorns
    • 1 bunch red radishes
    • ½ small green cabbage
    • 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)

Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally. Remove top rack from barbecue. Place 1 aluminum pan in center...

View full recipe at Epicurious

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