Every year for Mike's birthday, I make him a special treat- it's a Portugese family tradition that he's had in his family for generations. And by treat, I mean something so amazing that I won't even eat them... That way there's more for him. Really. That's why I don't eat them... it has nothing to do with the fact that it's pickled meat... But really, I think this is a total MAN food. There's only a very few women that I've met that have liked these, but I don't think I've ever met a guy who didn't.
Aunt Bea's Portugese Pickled Pork Chops
1 galloon apple cider vinegar
2 rounded tbsp sea salt
1 1/2 tsp black pepper
1 can pickling spices
1 Tbsp minced garlic (I use one whole garlic bulb)
1 big onion, chopped (about 2 cups)
1 cup water
1 Tbsp paprika
1 Tbsp cayenne pepper
5-8 lb pork chops
Mix all ingredients in a large bowl. This will fit into two gallon-sized ziploc bags (just be sure to put the bags into a bowl to save your refrigerator from any leaks). Cover and marinate for 2 days, stirring from the bottom 2-3 times a day. Grill over high heat (450 - 500 F) for about 10 minutes, flipping once.
These are good straight off the grill, and (as Mike puts it) even better cold- so make sure you cook up enough to last a few days.
1 galloon apple cider vinegar
2 rounded tbsp sea salt
1 1/2 tsp black pepper
1 can pickling spices
1 Tbsp minced garlic (I use one whole garlic bulb)
1 big onion, chopped (about 2 cups)
1 cup water
1 Tbsp paprika
1 Tbsp cayenne pepper
5-8 lb pork chops
Mix all ingredients in a large bowl. This will fit into two gallon-sized ziploc bags (just be sure to put the bags into a bowl to save your refrigerator from any leaks). Cover and marinate for 2 days, stirring from the bottom 2-3 times a day. Grill over high heat (450 - 500 F) for about 10 minutes, flipping once.
These are good straight off the grill, and (as Mike puts it) even better cold- so make sure you cook up enough to last a few days.
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