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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.
Prepare the Chiles
Create the Al Pastor Marinade
Marinate the Pork Chops
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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.
This mexican_american recipe takes 45 minutes to prepare and yields 4 servings. At 585.81 calories per serving with 48.16g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Grill the Pork and Pineapple
Rest and Serve
Add 1-2 dried chiles de árbol to the marinade along with the guajillo and ancho chiles for a significant kick of heat.
This marinade is excellent on chicken thighs, skirt steak, or even firm tofu. Adjust cooking times accordingly.
If you don't have a grill, you can roast the pork chops. Sear them in a hot, oven-safe skillet for 2 minutes per side, then transfer the skillet to a preheated 400°F (200°C) oven for 6-10 minutes until cooked through.
Pork is a complete protein, providing all essential amino acids necessary for building and repairing tissues, supporting muscle mass, and overall body function.
Pork chops are a great source of B vitamins like thiamine, niacin, and B6, which are crucial for converting food into energy and maintaining a healthy nervous system.
The dried guajillo and ancho chiles in the marinade are packed with antioxidants like Vitamin C and carotenoids, which help protect your cells from damage caused by free radicals.
It can be part of a balanced diet. It's high in protein but also contains saturated fat. To make it healthier, use leaner pork chops, trim any excess visible fat before marinating, and serve with plenty of fresh vegetables or a large salad.
A single serving of Pork Chops Al Pastor is approximately 450-550 calories, primarily depending on the size and fat content of the pork chop used.
Absolutely. Boneless pork chops work well but tend to cook faster. Reduce the grilling time to 4-6 minutes per side and use a meat thermometer to ensure they reach 145°F (63°C) without overcooking.
This dish pairs wonderfully with traditional Mexican sides like cilantro-lime rice, black beans, elote (Mexican street corn), or warm corn tortillas to slice the pork and make tacos.
Store leftover pork chops and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or in a microwave until just warmed through to prevent drying out.