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Pork Chops Al Pastor
Pork Chops Al Pastor
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
540 minutes
Tantalizing double-thick pork chops al pastor marinated in smoky, spicy chili sauce, served with refreshing pineapple salsa. Perfect for sharing, bursting with flavor.
Ingredients:
  • 4 bone-in double-cut pork chops (12-14 ounces each)
  • 1 (14 ounce) can pineapple chunks with juice
  • 2 tablespoons ground guajillo or ancho chili
  • 1 tablespoon New Mexico or regular chili powder
  • 1 teaspoon ground chipotle
  • 1 teaspoon ground cinnamon
  • 3 1/2 teaspoons kosher salt (1 teaspoon of kosher salt per pound of meat)
  • 1 tablespoon white vinegar
  • 4 cloves garlic, peeled
  • 2 green onions, cut into 2-inch pieces
Instructions:
  • Prepare a flavorful marinade by blending pineapple, guajillo chili, New Mexico chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and onions until smooth. Pour the marinade into a resealable plastic bag with the chops, ensuring they are evenly coated. Seal the bag, remove any air, and refrigerate for at least overnight, or up to 48 hours for maximum flavor.
  • Preheat your oven to 325°F (165°C) for the perfect baking temperature.
  • Start by heating olive oil in a sizzling oven-safe pan. Take the chops out of the marinade, scraping off any extra marinade; keep all the marinade for later. Sear the chops in the hot pan until they are golden brown on both sides, which should take around 3 minutes per side. Then, transfer the chops to a plate and set them aside for later.
  • Saute yellow onion, cumin, and dried oregano in the pan, stirring, for 1 minute. Add a little more oil if needed.
  • Remove the pan from the heat and gently add water. Stir well, making sure to scrape up any tasty brown bits from the bottom. Arrange the chops on top of the flavorful onion mixture.
  • Roast the pork in the preheated oven for 20 to 30 minutes, basting or brushing with pan juices occasionally until it reaches an internal temperature of 140 to 145 degrees F (60 to 63 degrees C). Use an instant-read thermometer to check early and often for the best results, ensuring juicy and tender meat.
  • Pour the flavorful marinade into a saucepan, then add approximately 1/2 cup of water, or more if necessary to reach your preferred consistency. Simmer on medium-high heat, whisking occasionally. Taste and adjust seasoning as needed, then keep the sauce warm until ready to use.
  • In a bowl, mix together white onion, diced pineapple, fresh oregano, ¼ teaspoon salt, and lime juice until evenly combined.
  • Take the pork out of the oven and cover with foil. Allow it to rest for 5 to 10 minutes before serving. Optionally, garnish the tops of the chops with sauce and a spoonful of salsa during the resting period.

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