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Mexican·Main Course

Pork Chops Al Pastor

Thick, double-cut pork chops marinated in a vibrant blend of pineapple, chilies, and warm spices, inspired by the classic Shepherd-style Mexican taco. Seared and then slow-roasted over a bed of cumin-scented onions, these chops are served with a sweet-and-spicy reduced marinade sauce and a refreshing pineapple salsa.

Prep

20m

Cook

40m

Total

1440m

Serves

4

Method

  1. 01

    Place the pork chops in a large zip-top bag set inside a bowl. In a blender, combine the canned pineapple and juice, guajillo and New Mexico chili powders, chipotle, cinnamon, salt, white vinegar, garlic, and green onions. Blend until smooth.

    Step 1
    Watch · 1:12
  2. 02

    Pour the marinade over the pork chops in the bag. Squeeze out excess air, seal, and massage the bag to ensure the meat is evenly coated. Refrigerate for 24 to 48 hours for the best flavor, though overnight will work.

    Step 2
    Watch · 2:30
  3. 03

    Remove the chops from the marinade (reserve all excess marinade for later). Heat olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the chops for a few minutes per side until they take on some color. Remove the chops to a plate.

    Step 3
    Watch · 2:53
  4. 04

    In the same pan, add the sliced onions, salt, cumin, and Mexican oregano. Sauté for about 1 minute. Drizzle in a little more oil if the pan is dry. Turn off the heat and add a splash of chicken broth or water to deglaze the bottom of the pan.

    Step 4
    Watch · 3:42
  5. 05

    Place the pork chops back into the pan on top of the onions. Pour any accumulated juices from the plate over the meat. Roast in a 325°F (163°C) oven for 20 to 30 minutes, or until the internal temperature reaches 140°F to 145°F.

    Step 5
    Watch · 4:32
  6. 06

    While the pork roasts, pour the reserved marinade into a saucepan with a splash of broth. Simmer for at least 1 minute and keep warm. Separately, prepare the salsa by mixing diced rinsed onions, chopped pineapple, fresh oregano, salt, and lime juice.

    Step 6
    Watch · 5:11
  7. 07

    Baste the pork occasionally with pan juices while roasting. Once done, let the meat rest briefly. Serve the chops topped with the reduced marinade sauce and the fresh pineapple salsa, with the seasoned onions on the side.

    Step 7
    Watch · 6:27

From Chef John

  • “The name means Shepherd style pork chops which no, does not make a lot of sense since Shepherds generally don't tend to flocks of pigs.”
  • “Give this a thorough and thoughtful massage.”
  • “If you want to cook yours well done because your grandfather knew a guy who had a friend who got trichinosis, feel free but not me.”