Brined Pork Chops

This recipe is my adaptation of a dish published in the July 2010 Bon Appétit.  It was simple and delicious.  I served it with a grilled potato salad (recipe to follow).  Click on the link below to get the full recipe at

Pork Chops Yucatán Style

  • 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 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 cilantroleaves

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.

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 but do not overcook, 4 to 6 minutes per side depending on thickness. Transfer to plate and let rest 10 minutes.

Top pork with onions. Sprinkle chopped cilantro leaves over.

Serves 4


© 2010 J. H-M and CultureChoc2010.

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