Pork Chops Yucatán-Style
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
52
Sourness
34
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Water3 tbsps
Coarse Kosher Salt1 tsp
Allspice (whole)1 tsp
Whole Black Peppercorns1 cup
Orange Juice (fresh)1 cup
Lime Juice (fresh)1 small
Green Cabbage (thinly sliced)1 bunch
Radishes (red, trimmed, sliced)Directions:
1
Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine
2
Arrange pork chops in 13 x 9 x 2-inch baking dish
3
Pour brine over
4
Cover and refrigerate 1 hour, turning occasionally
5
Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine
6
Arrange pork chops in 13 x 9 x 2-inch baking dish
7
Pour brine over
8
Cover and refrigerate 1 hour, turning occasionally
9
For charcoal grill: Remove top rack from barbecue
10
Place 1 aluminum pan in center of lower grill rack for drip pan
11
Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan
12
Drain wood chips; scatter wood chips evenly over coals
13
Return top grill rack to barbecue
14
Remove top rack from barbecue
15
Place 1 aluminum pan in center of lower grill rack for drip pan
16
Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan
17
Drain wood chips; scatter wood chips evenly over coals
18
Return top grill rack to barbecue
19
For gas grill Remove top grill rack from barbecue
20
Prepare barbecue (medium heat)
21
If using 2-burner grill, light 1 burner
22
If using 3-burner grill, do not light center burner
23
Drain wood chips
24
Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips
25
Stack remaining loaf pans; fill with 1 cup wood chips
26
Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side)
27
Place aluminum baking pan on unlit portion of grill
28
Return top grill rack to barbecue
29
Grill onion quarters until browned (skin may burn), about 3 minutes per side
30
Cool and peel
31
Thinly slice and place in bowl
32
Add orange juice and lime juice
33
Season onion mixture to taste with salt
34
Mix in chopped cilantro
35
Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side
36
Transfer to plate; let rest 10 minutes
37
Arrange cabbage on platter
38
Top with pork, avocado, and radishes
39
Drain onion; scatter over pork and vegetables
40
Sprinkle chopped cilantro leaves over
41
Serve with warm corn tortillas
42
Remove top grill rack from barbecue
43
Prepare barbecue (medium heat)
44
If using 2-burner grill, light 1 burner
45
If using 3-burner grill, do not light center burner
46
Drain wood chips
47
Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips
48
Stack remaining loaf pans; fill with 1 cup wood chips
49
Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side)
50
Place aluminum baking pan on unlit portion of grill
51
Return top grill rack to barbecue
52
Grill onion quarters until browned (skin may burn), about 3 minutes per side
53
Cool and peel
54
Thinly slice and place in bowl
55
Add orange juice and lime juice
56
Season onion mixture to taste with salt
57
Mix in chopped cilantro
58
Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side
59
Transfer to plate; let rest 10 minutes
60
Arrange cabbage on platter
61
Top with pork, avocado, and radishes
62
Drain onion; scatter over pork and vegetables
63
Sprinkle chopped cilantro leaves over
64
Serve with warm corn tortillas