Best Pork Chops Yucatán Style Recipes

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PORK CHOPS YUCATáN-STYLE



Pork Chops Yucatán-Style image

Provided by Steven Raichlen

Categories     Pork     Low Cal     High Fiber     Backyard BBQ     Dinner     Pork Chop     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

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

Steps:

  • 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:
  • 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
  • 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.
  • 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.
  • 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.
  • 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.

GRILLED PORK CHOPS YUCATAN-STYLE



Grilled Pork Chops Yucatan-Style image

Make grilled pork chops with big flavor with help from annatto paste marinade and its accompanying coleslaw. Grilled Pork Chops Yucatan-Style are show-stoppers!

Provided by My Food and Family

Categories     Peppers

Time 1h27m

Yield Makes 8 servings.

Number Of Ingredients 9

1 cup orange juice, divided
1 Tbsp. annatto paste
8 bone-in pork chop s (2-1/2 lb.), 1/2 inch thick
1/2 cup KRAFT Real Mayo
2 habanero chiles, seeded, finely chopped
7 cups shredded cabbage
4 large radishes, cut in half, thinly sliced
5 green onions, sliced
1 avocado, cut into 8 wedges

Steps:

  • Mix 3/4 cup orange juice and annatto paste. Pour over chops in shallow dish; turn to coat both sides of chops. Refrigerate 1 hour to marinate.
  • Meanwhile, mix mayo, chiles and remaining orange juice in large bowl. Add cabbage, onions and radishes; mix lightly. Refrigerate until ready to serve.
  • Heat grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF). Serve topped with avocados, with slaw on the side.

Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

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