Pork Chops Al Pastor | Food Wishes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Transfer 4 double cut pork chops into a zip top bag set over a bowl to catch any leaks.

Pour in 1 can of pineapple chunks with juice into the bag.

Add 3 tablespoons of ground chili (2 tablespoons guajillo and 1 tablespoon New Mexico chili) into the bag.

Add ground chipotle and ground cinnamon to the marinade.

Add 1 teaspoon of kosher salt per pound of meat and a splash of white vinegar.

Add garlic cloves and sliced green onions to the marinade.

Blend the marinade until smooth and pour it into the bag with the pork chops.

Seal the bag and massage the marinade into the pork chops, then remove excess air and refrigerate for 24 to 48 hours.

Heat olive oil in a skillet over medium-high heat and sear the marinated pork chops for a few minutes on each side until browned.

Remove the pork chops and add sliced onions to the skillet with a pinch of salt, ground cumin, and dry Mexican oregano, cooking for about a minute.

If the pan is dry, drizzle in more olive oil and cook for another minute.

Deglaze the pan with a splash of water or chicken broth, stirring to scrape up any bits.

Return the pork chops to the skillet, adding any accumulated juices, and transfer to a preheated 325°F oven for 20 to 30 minutes until cooked to your liking.

In a saucepan, combine the excess marinade with a splash of water or broth and bring to a simmer, whisking for about a minute.

For the optional salsa, combine finely diced onions with chopped pineapple, freshly sliced oregano, a pinch of salt, and freshly squeezed lime juice, mixing well.

Once the pork is done, remove from the oven and baste with juices if desired, aiming for an internal temperature of 140°F for juicy pork.

Serve the pork chops topped with the sauce and optional pineapple salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens