Pork Chops Al Pastor Recipe

Ingredients

• 4 (12 to 14 ounce) bone-in double-cut pork chops
• 1 (14 ounce) can pineapple chunks with juice
• 2 tablespoons ground guajillo or ancho chili pepper, or any dried ground chile pepper
• 1 tablespoon New Mexico or regular chili powder
• 1 teaspoon ground chipotle
• 1 teaspoon ground cinnamon
• 3 1/2 teaspoons kosher salt (1 teaspoon kosher salt per pound of meat)
• 1 tablespoon white vinegar
• 4 cloves garlic, peeled
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon olive oil, plus more as needed
• 1 yellow onion, halved and sliced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/3 cup water or chicken broth
• 1/2 cup finely diced white or yellow onion
• 1/2 cup finely diced fresh or canned pineapple
• 1 tablespoon finely sliced fresh oregano leaves
• 1/4 teaspoon kosher salt
• 1/2 lime, juiced, or to taste
• Cayenne for garnish

Directions

1. Place the pork chops in a resealable plastic bag set in a bowl. Add the pineapple chunks with juice, guajillo chili powder, New Mexico chili powder, chipotle, cinnamon, kosher salt, white vinegar, garlic cloves, and green onions to a blender. Blend until the marinade is smooth. Pour the marinade into the bag with the pork chops. Seal the bag and massage it to coat the pork evenly. Press out any air, seal the bag tightly, and refrigerate it overnight, or for up to 48 hours.
2. Preheat the oven to 325F (165C). Heat olive oil in an oven-safe pan over medium-high heat. Remove the pork chops from the marinade, scraping off any excess marinade, but reserve all of it for the sauce. Sear the pork chops in the hot pan for about 3 minutes per side until lightly browned. Remove the chops from the pan and set them aside on a plate.
3. Add the sliced yellow onion, cumin, and dried oregano to the same pan. Stir and cook for about 1 minute. If the pan appears too dry, add a little more olive oil. Turn off the heat, then pour in the water, stirring and scraping any brown bits off the bottom of the pan.
4. Place the seared pork chops on top of the onion mixture in the pan. Roast the pork in the preheated oven for 20 to 30 minutes, occasionally basting or brushing the chops with the pan juices. Check the internal temperature of the pork with an instant-read thermometer to ensure it's between 140F and 145F (60C to 63C) for tender, juicy meat. Roasting time may vary depending on the size of the chops, so check the temperature early and often.
5. Meanwhile, pour the reserved marinade into a saucepan. Add about 1/2 cup of water or more, depending on the desired thickness of the sauce. Bring it to a simmer over medium-high heat, whisking occasionally. Taste and adjust the seasoning if needed. Keep the sauce warm until ready to serve.
6. To prepare the pineapple salsa (optional), combine finely diced white onion, pineapple, fresh oregano, kosher salt, and lime juice in a bowl. Mix thoroughly.
7. Once the pork chops are done roasting, remove them from the oven and tent with foil. Let them rest for 5 to 10 minutes before serving. During the resting period, garnish the tops of the chops with the prepared sauce and a spoonful of pineapple salsa.

Chef's Note

If you're using thinner, regular pork chops, you may not need to roast them. Simply pan-fry the chops until they reach your desired doneness, then remove them from the pan. While the chops are resting, make the onion mixture by cooking the onions longer over medium heat until they soften and caramelize into a sweet, golden brown.

Nutrition Facts (per serving)

• Calories: 434
• Total Fat: 21g (27% Daily Value)
• Saturated Fat: 6g (32% Daily Value)
• Cholesterol: 143mg (48% Daily Value)
• Sodium: 782mg (34% Daily Value)
• Total Carbohydrate: 15g (6% Daily Value)
• Dietary Fiber: 3g (9% Daily Value)
• Total Sugars: 10g
• Protein: 45g (90% Daily Value)
• Vitamin C: 14mg (16% Daily Value)
• Calcium: 83mg (6% Daily Value)
• Iron: 3mg (14% Daily Value)
• Potassium: 800mg (17% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.