Name: Pork Chops Yucatán-Style
Yield: Makes 4 servings
Ingredients: 2 cups water; 3 tablespoons coarse kosher salt; 2 bay leaves; 1 teaspoon whole allspice; 1 teaspoon whole black peppercorns; 4 large bone-in rib pork chops; 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips); 2 cups wood chips, soaked in water 1 hour; 4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill); 1 large white onion with skin, quartered through core with some core still attached to each piece; 1/2 cup fresh orange juice; 1/2 cup fresh lime juice; 1/4 cup coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves; 1/2 small green cabbage, thinly sliced; 1 avocado, halved, pitted, peeled, sliced; 1 bunch red radishes, trimmed, sliced; Warm corn tortillas

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Pork Chops Yucatán-StyleHans Gissinger

The inspiration for this recipe comes from poc chuc, a grilled pork dish from Mexico's Yucatán region. Brining the pork chops prevents the meat from drying out on the grill.

Recipe information

Yield
Makes 4 servings

Ingredients

2 cups water

3 tablespoons coarse kosher salt

2 bay leaves

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

4 large bone-in rib pork chops

1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)

2 cups wood chips, soaked in water 1 hour

4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)

1 large white onion with skin, quartered through core with some core still attached to each piece

1/2 cup fresh orange juice

1/2 cup fresh lime juice

1/4 cup coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves

1/2 small green cabbage, thinly sliced

1 avocado, halved, pitted, peeled, sliced

1 bunch red radishes, trimmed, sliced

Warm corn tortillas

Preparation

Step 1
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.
For charcoal grill:
Step 2
Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.
For gas grill
Step 3
Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.
Step 4
Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.
Step 5
Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.
Step 6
Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.

TagsMexican Latin American Pork Chop Pork Meat Cilantro Herbs & Spices Onion Root Vegetable Vegetable Cabbage Leafy Greens Avocado Radish Main Dinner Dairy Free Nut Free Gluten Free Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

For charcoal grill:

Step 2

For gas grill

Step 3

Step 4

Step 5

Step 6

Recipe notes