Pork Chops Al Pastor

Name: Pork Chops Al Pastor
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 pcs pork chop (thick-cut, bone-in, about 200g each); 4 pcs guajillo chili (dried, stems and seeds removed); 2 tbsp achiote paste; 4 slices pineapple (fresh, cut into 1/2-inch thick rounds); 0.25 cup pineapple juice (from fresh pineapple or unsweetened canned); 2 tbsp white vinegar; 4 pcs garlic (cloves, peeled); 1 tsp cumin powder; 1 tsp dried oregano (preferably Mexican oregano); 0.5 tsp salt; 1 pinch black pepper; 2 tbsp vegetable oil; 2 tbsp cilantro (fresh, chopped, for garnish); 0.5 pcs white onion (small, finely diced, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

4.4/5(31)

TASTE SCORE

9/10

Juicy, thick-cut pork chops bathed in a smoky, tangy chile marinade made from guajillo peppers, achiote, and charred pineapple. Pan-seared to a perfect golden crust and finished with sweet grilled pineapple rings, these chops deliver all the iconic al pastor flavor without a vertical spit. A vibrant weeknight dinner ready in under an hour.

PREP

25m

COOK

20m

SERVES

1 PIECE

552 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soften the dried chiles.
1.Place dried guajillo chiles in a small bowl and cover with hot water.
2.Soak until softened and pliable, about 15 minutes. Drain and discard the soaking liquid.
TIPToasting the chiles in a dry skillet for 30 seconds per side before soaking deepens their flavor.
mix · ~2 min
Blend the al pastor marinade.
1.Add the drained guajillo chiles to a blender.
2.Add achiote paste, pineapple juice, white vinegar, garlic, cumin powder, dried oregano, salt, and black pepper.
3.Blend on high until completely smooth, scraping down the sides as needed.
TIPIf the marinade is too thick to blend, add a tablespoon of water at a time until it moves.
mix · ~20 min
Marinate the pork chops.
1.Place pork chops in a shallow dish or a resealable plastic bag.
2.Pour the marinade over the chops, coating them evenly on all sides.
3.Seal and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
TIPDon't marinate longer than 4 hours; the pineapple enzymes can make the meat mushy.
prep · ~5 min
Remove chops from fridge and preheat the pan.
Take the marinated chops out of the refrigerator. Scrape off excess marinade and let them sit at room temperature. Heat a large cast iron skillet or grill pan over medium-high heat and add the vegetable oil.
TIPLetting the meat come to room temp ensures even cooking.
grill · ~10 min
Sear the pork chops.
1.Place the pork chops in the hot skillet, working in batches if needed to avoid crowding.
2.Cook undisturbed until a deep golden crust forms, about 4-5 minutes.
3.Flip and cook the other side until the internal temperature reaches 145°F (63°C), another 4-5 minutes.
4.Transfer chops to a plate and tent loosely with foil to rest.
TIPUse an instant-read thermometer inserted into the thickest part of the chop, avoiding the bone, for perfect doneness.
grill · ~4 min
Grill the pineapple slices.
1.In the same hot skillet, place the pineapple slices in a single layer.
2.Cook until caramelized and charred in spots, about 2 minutes per side.
3.Remove from the skillet.
TIPDon't move the pineapple too soon — letting it sit undisturbed creates the best grill marks.
assemble
Assemble and serve.
1.Place one pork chop on each plate.
2.Top with a grilled pineapple slice.
3.Garnish with diced white onion and fresh cilantro.
4.Serve immediately with a lime wedge on the side.
TIPSlice the pork chops against the grain for maximum tenderness.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the guajillo chiles in a dry skillet for 30 seconds per side before soaking to deepen their smoky flavor.
2
Scrape off excess marinade before searing to prevent sticking and promote a crisp crust.
3
Let the pork chops rest at room temperature for 15 minutes before cooking for even doneness.
4
Use an instant-read thermometer to pull the chops at 145°F; carryover cooking will bring them to a safe 150°F.
5
Cook the pineapple slices undisturbed for 2 minutes per side to develop deep caramelization.
6
Slice rested pork chops against the grain for noticeably tender bites.
7
Store leftover chops and pineapple separately in the fridge for up to 3 days; reheat gently in a skillet.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Sear the pork chops on a well-seasoned cast iron grill pan or outdoor grill with just a spritz of oil spray to reduce added fat while keeping the char.

high protein