Pork Chops Yucatán-Style

Pork Chops Yucatán-Style
Photo by Hans Gissinger

Ingredients

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

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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