CraigC
Guru
Some cumin rice, green rice or red rice, Mexican based flavors of course, would be a great side. White rice with refried beans would also work.
Ingredients
2 Cups water
3 Tbsp kosher salt
2 bay leaves
1 tsp whole allspice
4 large bone in pork chops
1 large white onion with skin, quartered through core, leaving some core still attached to each quarter
1 Cup sour orange juice or 1/2 Cup orange juice and 1/2 Cup lime juice
1/4 Cup coarsely chopped cilantro and 1/4 Cup cilantro leaves
1/2 small green cabbage, thinly sliced
1 avocado, halved lengthwise, pitted, scooping out flesh from each half, sliced (sprinkle with lime juice to prevent browning
1 bunch radishes, trimmed and sliced thinly
Warm corn or flour tortillas
Disposable 11x8 aluminum drip pan
Directions
1) In a medium bowl, stir/whisk water, allspice, pepper corns, bay leaves until salt dissolves.
2) Arrange pork chops in a single layer in a 13x9 baking dish and pour the brine over them, flipping once. I just put them in a zip-lok bag, inside a bowl, and pour the marinade over them.
3) Refrigerate at least 1 hour and up to 4 hours.
4) Start one chimney full of coals and set drip pan in center of charcoal grate, adding water to just below the rim. When coals are ready, sprinkle them evenly on both sides of the drip pan, add a chunk of your favorite smoking wood to each pile of coals, add cooking grate, cover and let heat up for 5 minutes. Remove cover, clean cooking grate with grill brush and lightly coat/spray with cooking oil. ( If using chips, make 2 packets out of heavy duty foil with the DRY chips inside, punching holes in the foil for smoke to escape. Place one packet on each pile of coals.
5) Grill onion quarters until browned, turning as needed. The skin may burn. About 3 minutes per side. Cool and peel. Thinly slice and place in a non-reactive bowl. Add orange juice, season to taste with salt and add chopped cilantro, mixing to combine.
6) Remove chops from marinade and pat dry. Grill covered, over drip pan until cooked through, 4-6 minutes per side. Transfer to plate and let rest 10 minutes.
7) Arrange cabbage on a platter. Top with pork, avocado and radishes. Drain onions and scatter over the pork and veges. Sprinkle with cilantro leaves and serve with warm tortillas.
Ingredients
2 Cups water
3 Tbsp kosher salt
2 bay leaves
1 tsp whole allspice
4 large bone in pork chops
1 large white onion with skin, quartered through core, leaving some core still attached to each quarter
1 Cup sour orange juice or 1/2 Cup orange juice and 1/2 Cup lime juice
1/4 Cup coarsely chopped cilantro and 1/4 Cup cilantro leaves
1/2 small green cabbage, thinly sliced
1 avocado, halved lengthwise, pitted, scooping out flesh from each half, sliced (sprinkle with lime juice to prevent browning
1 bunch radishes, trimmed and sliced thinly
Warm corn or flour tortillas
Disposable 11x8 aluminum drip pan
Directions
1) In a medium bowl, stir/whisk water, allspice, pepper corns, bay leaves until salt dissolves.
2) Arrange pork chops in a single layer in a 13x9 baking dish and pour the brine over them, flipping once. I just put them in a zip-lok bag, inside a bowl, and pour the marinade over them.
3) Refrigerate at least 1 hour and up to 4 hours.
4) Start one chimney full of coals and set drip pan in center of charcoal grate, adding water to just below the rim. When coals are ready, sprinkle them evenly on both sides of the drip pan, add a chunk of your favorite smoking wood to each pile of coals, add cooking grate, cover and let heat up for 5 minutes. Remove cover, clean cooking grate with grill brush and lightly coat/spray with cooking oil. ( If using chips, make 2 packets out of heavy duty foil with the DRY chips inside, punching holes in the foil for smoke to escape. Place one packet on each pile of coals.
5) Grill onion quarters until browned, turning as needed. The skin may burn. About 3 minutes per side. Cool and peel. Thinly slice and place in a non-reactive bowl. Add orange juice, season to taste with salt and add chopped cilantro, mixing to combine.
6) Remove chops from marinade and pat dry. Grill covered, over drip pan until cooked through, 4-6 minutes per side. Transfer to plate and let rest 10 minutes.
7) Arrange cabbage on a platter. Top with pork, avocado and radishes. Drain onions and scatter over the pork and veges. Sprinkle with cilantro leaves and serve with warm tortillas.
