PORK CHOPS YUCATáN-STYLE
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
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.
CUBAN-STYLE PORK CHOPS
These are like Cuban sandwiches without the bread, so they're a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. -Erica Allen, Tuckerton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours., Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles.
Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 700mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
YUCATECAN-STYLE PORK
Steps:
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
- Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
- Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
- Toss pork with paste to coat well. Add onion and toss to combine.
- Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
- Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
- Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
- Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
- Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
- Discard foil and open banana leaves, then serve pork with salsa and tortillas.
YUCATAN PORK CHILE
Provided by Food Network
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.
CHEF JOHN'S YUCATAN-STYLE GRILLED PORK
This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h23m
Yield 6
Number Of Ingredients 13
Steps:
- Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
- Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
- Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g
HUNGARIAN PORK CHOPS
Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!
Provided by CHRISTYJ
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 3
Number Of Ingredients 9
Steps:
- Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
- In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 376.4 calories, Carbohydrate 19.9 g, Cholesterol 78.6 mg, Fat 24.5 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 13.1 g, Sodium 429.7 mg, Sugar 5 g
PORK ROAST YUCATAN STYLE
This recipe comes from a Calfornia Rancho cookbook. You actually make a baker's clay to cook it in. The result is a very moist, flavorful meat--and very fun to "crack" out of the clay.
Provided by Zetty66
Categories Pork
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
- Wrap the meat in foil and let marinade while you prepare the clay.
- Combine the dry ingredients for the baker's clay.
- Add liquid in small amounts until dough holds together and can be gathered into a ball.
- Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil--seam side down.
- Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
- Remove from the oven and crack the clay in several places using a hammer.
- Peel off the foil and allow the roast to rest for 10 minutes before carving.
- Serve with tortillas, beans and salad.
Nutrition Facts : Calories 358.1, Fat 7.5, SaturatedFat 2.5, Cholesterol 85.7, Sodium 18115.6, Carbohydrate 35, Fiber 1.4, Sugar 0.6, Protein 34.8
YUCATECAN PORK CHOPS
I invented this recipe for my husband... he loves new recipes and this is now a fave. I wouldn't call it mexican, maybe mexican inspired. It is delicious and simple.
Provided by Short n Sweet
Categories Pork
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place pork chops in a shallow dish and coat with dry ingredients.
- Cover and refrigerate 2-3 hours.
- Pour lime juice over pork, cover and return to fridge 2-3 more hours.
- Heat oil in a large pan on medium-high heat.
- Fry pork chops 6-8 minutes on each side and drain on paper towels.
- Great with guacamole or pico de gallo.
Nutrition Facts : Calories 983.6, Fat 109.3, SaturatedFat 14.2, Sodium 1746.1, Carbohydrate 4.9, Fiber 1.1, Sugar 1, Protein 0.8
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PORK CHOPS YUCATáN-STYLE RECIPE | BON APPéTIT
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- Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13x9x2-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.
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