Pork Chops Yucatán-Style Recipe | Epicurious

Name: Pork Chops Yucatán-Style Recipe | Epicurious
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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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.

Keywords

mexican
pork chop
cilantro
onion
cabbage
avocado
radish
main
dinner
dairy free
nut free
gluten free
grilling
bon appétit

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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