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Pork Duet - Grilled Loin Chops and Chorizo Gravy
PORK FOODSERVICE31Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 gal. water
- 1 lb. salt
- 7/8 lb. sugar
- 1/4 cup fresh thyme (minced)
- 1/4 cup garlic (minced)
- 15 boneless pork chops
- 1 cup polenta (quick-cooking)
- 2 cups milk
- 6 cups chicken stock
- 2 Tbsp. butter
- 8 egg yolks
- salt
- pepper
- 4 cloves garlic (minced)
- 1/3 cup white vinegar
- 1 cup olive oil
- 1 tsp. salt
- 1 bunch watercress (chopped)
- 1 tsp. dried oregano
- 10 lb. ground pork
- 6 oz. cabernet vinegar
- 2 oz. paprika
- 3 oz. salt
- 2 Tbsp. cumin
- 3 Tbsp. oregano
- 1 Tbsp. granulated garlic
- 2 Tbsp. chili powder
- 2 oz. achiote paste
- 1 Tbsp. crushed red pepper flakes
- 2 bunches cilantro (chopped)
- 1 cup heavy cream
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Directions
- Warm the brine water and add the salt and sugar, whisking until fully dissolved. Cool and add the remaining thyme and garlic to the brine.
- Place chops in brine, allow to soak, fully submerged overnight.
- Grill chops as desired and set aside to rest.
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