Pork Chops Yucatán-Style

Pork Chops Yucatán-Style
Photo by Hans Gissinger

Ingredients

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

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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