Pork Chops Yucatán-Style

Name: Pork Chops Yucatán-Style
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, halved, pitted, peeled, sliced; 2 bay leaves; 1 teaspoon whole black peppercorns; 4 larges bone-in rib pork chops; 59 milliliters coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves; 3 Tbsps coarse kosher salt; 4 servings Warm corn tortillas; 1 smalls green cabbage, thinly sliced; 118 milliliters fresh lime juice; 118 milliliters fresh orange juice; 1 bunch red radishes, trimmed, sliced; 473 milliliters water; 1 large white onion with skin, quartered through core with some core still attached to each piece; 1 teaspoon whole allspice

Watching your figure? This gluten free and dairy free recipe has 208 calories, 5g of protein, and 9g of fat per serving. This recipe serves 4. A mixture of cilantro plus cilantro leaves, onion, peppercorns, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir water, kosher salt, bay leaves, allspice,and black peppercorns in medium bowluntil salt dissolves for brine. Arrange porkchops in 13 x 9 x 2-inch baking dish.

Ingredients you will need

Black Peppercorns

Salt

Bay Leaves

Allspice

Brine

Water

Equipment you will use

Baking Pan

Pourbrine over. Cover and refrigerate 1 hour,turning occasionally.

Remove toprack from barbecue.

Place 1 aluminum panin center of lower grill rack for drip pan.Light briquettes in chimney; carefully pouronto lower grill rack, forming piles on eitherside of drip pan.

Equipment you will use

Grill

Frying Pan

Drain wood chips; scatterwood chips evenly over coals. Return topgrill rack to barbecue.

Ingredients you will need

French Fries

For gas grill

Equipment you will use

Grill

Remove top grill rackfrom barbecue. Prepare barbecue (mediumheat). If using 2-burner grill, light 1 burner.If using 3-burner grill, do not light centerburner.

Equipment you will use

Grill

Drain wood chips. Stack 2 mini loafpans (one inside the other); fill with 1 cupwood chips. Stack remaining loaf pans; fillwith 1 cup wood chips.

Ingredients you will need

French Fries

Equipment you will use

Loaf Pan

Place pans directlyon flame (if using 3-burner grill, place bothpans on 1 lit side).

Equipment you will use

Grill

Place aluminum bakingpan on unlit portion of grill. Return top grillrack to barbecue.

Equipment you will use

Grill

Grill onion quarters until browned (skinmay burn), about 3 minutes per side. Cooland peel. Thinly slice and place in bowl.

Ingredients you will need

Onion

Equipment you will use

Grill

Bowl

Add orange juice and lime juice. Seasononion mixture to taste with salt.

Ingredients you will need

Orange Juice

Lime Juice

Salt

Mix inchopped cilantro.

Ingredients you will need

Cilantro

Remove pork from brine; pat dry, thengrill covered over drip pan until cookedthrough, 4 to 6 minutes per side.

Ingredients you will need

Brine

Pork

Equipment you will use

Frying Pan

Transfer toplate; let rest 10 minutes.

Arrange cabbage on platter. Top withpork, avocado, and radishes.

Ingredients you will need

Radish

Avocado

Cabbage

Drain onion;scatter over pork and vegetables.

Ingredients you will need

Vegetable

Onion

Pork

Sprinklechopped cilantro leaves over.

Ingredients you will need

Fresh Cilantro

Serve withwarm corn tortillas.

Ingredients you will need

Corn Tortilla

Equipment

Ingredients

Servings:

avocado, halved, pitted, peeled, sliced 2

bay leaves 1teaspoon

whole black peppercorns 4larges

bone-in rib pork chops 59milliliters

coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves 3Tbsps

coarse kosher salt 4servings

Warm corn tortillas 1smalls

green cabbage, thinly sliced 118milliliters

fresh lime juice 118milliliters

fresh orange juice 1bunch

red radishes, trimmed, sliced 473milliliters

water 1large

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

whole allspice

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.