Pork Chops Al Pastor
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the guajillo chiles in a dry skillet for 30 seconds per side before soaking to deepen their smoky flavor.
- 2Scrape off excess marinade before searing to prevent sticking and promote a crisp crust.
- 3Let the pork chops rest at room temperature for 15 minutes before cooking for even doneness.
- 4Use an instant-read thermometer to pull the chops at 145°F; carryover cooking will bring them to a safe 150°F.
- 5Cook the pineapple slices undisturbed for 2 minutes per side to develop deep caramelization.
- 6Slice rested pork chops against the grain for noticeably tender bites.
- 7Store leftover chops and pineapple separately in the fridge for up to 3 days; reheat gently in a skillet.
Adapt it for your goals.
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 proteinHigh-protein
Swap the pork chops for boneless, skinless chicken thighs or turkey cutlets; adjust cook time to 165°F internal temperature for poultry safety.
jainJain
Omit garlic and onion; use asafoetida (hing) in the marinade for a pungent, allium-like flavor, and serve without the fresh onion garnish.
veganVegan
Replace pork with thick slabs of firm tofu or portobello mushrooms; marinate for at least 2 hours and sear until well browned on all sides.
Why this is on our healthy list.
Rich in Vitamin C
Fresh pineapple and lime juice provide a generous dose of vitamin C, supporting immune function and collagen production.
Lean Protein Source
Thick-cut bone-in pork chops offer high-quality protein with moderate fat, ideal for muscle repair and satiety.
Contains Antioxidants
Guajillo chiles and achiote (annatto) are rich in carotenoids like beta-cryptoxanthin and bixin, which help fight oxidative stress.
Low in Added Sugar
The sweetness comes entirely from fresh pineapple and juice, avoiding refined sugars while still delivering natural flavor.
Frequently asked questions
Yes, but choose unsweetened canned rings in juice, not syrup, and pat them dry before grilling to avoid excess moisture that prevents charring.
