Pork Chops Yucatán-Style

Pork Chops Yucatán-Style
Photo by Hans Gissinger

Ingredients

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