Juicy, tender pork chops marinated in a vibrant al pastor sauce made from dried chiles, achiote, and pineapple. A smoky, sweet, and tangy twist on the classic taco filling, perfect for a weeknight grill.
A vibrant and authentic Thai Pineapple Fried Rice (Khao Pad Sapparot) featuring fragrant jasmine rice, succulent shrimp, sweet pineapple, and crunchy cashews. This classic stir-fry balances sweet, savory, and tangy flavors, making it a complete and satisfying one-pan meal.
Tender zucchini planks grilled to perfection with a smoky char and simple seasonings. This quick and healthy side dish is a summer barbecue staple, ready in under 15 minutes.
About Pork Chops Al Pastor, Pineapple Rice and Grilled Zucchini
Aromatic pork chops Al Pastor with tangy pineapple rice and zucchini - a perfectly spiced, soul-satisfying meal!
This tex_mex dish is perfect for dinner. With 1461.44 calories and 79.38g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
1 tsp Mexican Oregano (dried)
1.5 tsp Salt
0.5 tsp Black Pepper (freshly ground)
1 tbsp Vegetable Oil (for grilling)
4 slice Pineapple (fresh, about 1/2-inch thick)
0.25 cup Cilantro (freshly chopped, for garnish)
1 piece Lime (cut into wedges, for serving)
Instructions
1
Prepare the Chiles
Wipe the dried guajillo and ancho chiles clean. Using kitchen shears, cut off the stems, slit them open lengthwise, and remove the seeds and veins.
Place a dry skillet over medium heat. Toast the chiles for 30-60 seconds per side until they become fragrant and slightly change color. Be careful not to burn them, as this will make the marinade bitter.
Transfer the toasted chiles to a heatproof bowl and cover them with boiling water. Let them soak for 20-30 minutes until they are fully softened and pliable.
2
Create the Al Pastor Marinade
Drain the rehydrated chiles, reserving a few tablespoons of the soaking liquid.
Place the drained chiles in a high-speed blender. Add the achiote paste, pineapple juice, white vinegar, roughly chopped white onion, garlic cloves, ground cumin, Mexican oregano, salt, and black pepper.
Blend on high for 1-2 minutes until the mixture is completely smooth. If the marinade is too thick, add a tablespoon of the reserved chile soaking liquid at a time to reach a thick, paste-like consistency.
3
Marinate the Pork Chops
Pat the pork chops dry with paper towels. Place them in a large bowl or a resealable plastic bag.
Pour the al pastor marinade over the chops, turning to ensure each one is thoroughly coated.
Seal or cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours) for maximum flavor penetration.
4
Grill the Pork and Pineapple
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean and lightly oil the grates.
Remove the pork chops from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Place the pork chops on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
During the last 5 minutes of cooking, place the pineapple slices on the grill. Cook for 2-3 minutes per side until caramelized with distinct grill marks.
5
Rest and Serve
Transfer the cooked pork chops to a cutting board or plate and let them rest for 5-10 minutes. This is crucial for keeping them juicy.
Serve each pork chop topped with a grilled pineapple slice.
Garnish generously with finely diced white onion and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
771cal
28gprotein
130gcarbs
16gfat
Ingredients
3 cup Jasmine Rice (cooked, chilled, preferably day-old)
2 tbsp Vegetable Oil (or other neutral oil)
3 clove Garlic (minced)
1 pcs Shallot (large, thinly sliced)
225 g Shrimp (peeled and deveined)
2 pcs Egg (lightly beaten)
1 cup Pineapple Chunks (fresh or canned, drained)
0.5 pcs Red Bell Pepper (diced)
0.33 cup Roasted Cashews (unsalted)
3 pcs Scallions (chopped, green parts only)
2 tbsp Soy Sauce (light or low-sodium)
1 tbsp Fish Sauce
1 tbsp Oyster Sauce
1 tsp Curry Powder (mild yellow curry powder)
1 tsp White Sugar
0.25 tsp White Pepper (ground)
0.25 cup Cilantro (fresh, chopped for garnish)
Instructions
1
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, curry powder, white sugar, and white pepper. This will be your stir-fry sauce. Set aside.
2
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of oil. Pour in the beaten eggs and scramble until just cooked, about 1-2 minutes. Remove the eggs from the wok and set aside.
3
Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and sliced shallots and stir-fry for about 30 seconds until fragrant.
4
Add the shrimp to the wok and cook, stirring frequently, until they are pink and opaque, about 2-3 minutes. Do not overcook.
5
Add the diced red bell pepper and stir-fry for 1 minute until slightly tender-crisp.
6
Add the chilled, cooked rice to the wok. Use your spatula to break up any large clumps. Stir-fry for 2-3 minutes, tossing continuously to heat the rice evenly.
7
Pour the prepared sauce over the rice. Stir and toss everything together until the rice is evenly coated and colored by the sauce. Cook for another 1-2 minutes.
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grates well and lightly oil them to prevent sticking.
While the grill heats, wash and pat dry the zucchini. Trim off both the stem and blossom ends.
Slice each zucchini lengthwise into uniform planks, about 1/2-inch thick. Consistent thickness ensures even cooking.
2
Season the Zucchini
Place the zucchini planks in a large bowl or on a baking sheet.
Drizzle with olive oil, then sprinkle evenly with garlic powder, salt, and freshly ground black pepper.
Use your hands or tongs to gently toss the planks, ensuring each one is lightly coated on all sides with oil and seasonings.
3
Grill to Perfection
Place the seasoned zucchini planks directly on the hot grill grates, perpendicular to the bars to get the best grill marks.
Grill for 3-4 minutes on the first side, without moving them, until they are tender and have developed a nice char.
Using tongs, flip the planks and grill for another 3-4 minutes on the second side until tender-crisp. Be careful not to overcook, as they can become mushy.
4
Serve and Garnish
Carefully remove the zucchini from the grill and arrange them on a serving platter.
Squeeze the fresh lemon wedges over the hot zucchini for a burst of bright flavor.
Serve immediately as a delicious, healthy side dish.
