Pork Chops Yucatán-Style

Pork Chops Yucatán-Style
Photo by Hans Gissinger

Ingredients

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