Pork Chops al Pastor Recipe
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Yield:
4 servings
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Total Time:
51 mins
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Prep Time:
20 mins
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Cook Time:
31 mins
Ingredients
- Salsa
- 2 cups (about 1 pound) fresh pineapple, slices OR large chunks
- 3 tablespoons diced red onion
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon chopped fresh cilantro
- Marinade
- 5 to 6 (about 2 ounces) dried guajillo chiles
- 2 cups water
- 1 tablespoon lime juice
- 4 garlic cloves
- 1 teaspoon ground cumin seed
- 1 teaspoon brown sugar
- 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
- OR 1 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
- 1 tablespoon Mazola® Corn Oil
- 4 center-cut loin pork chops (4 ounces each), boneless and butterflied
Instructions
- Step 1) Preheat grill to medium.
- Step 2) Grill pineapple wedges on oiled grates 2 to 3 minutes per side or until grill marks appear. Remove from grill, cover with foil and cool five minutes. Chop wedges into 1/4-inch sized pieces and place in mixing bowl. Add onion, jalapenos, cilantro and salt; stir to combine. Place salsa in refrigerator until ready to serve.
- Step 3) Remove stems and seeds from dried chiles and break apart. Heat water to boiling; add chiles and cook for 3 to 5 minutes or until softened. Drain chiles, reserving 2 tablespoons of the cooking liquid. Combine the reserved liquid, chiles, lime juice, garlic, cumin, brown sugar, bouillon and oil in blender or food processor. Puree marinade until smooth.
- Step 4) Place pork chops and marinade into resealable plastic bag. Marinate for 15 minutes or in refrigerator overnight.
- Step 5) Remove pork chops from marinade; discard marinade. Grill pork chops on oiled grill grates 4 to 5 minutes per side or until an internal temperature reaches a minimum of 150°F. Remove from grill; tent with foil five minutes to retain juices. Divide salsa evenly between pork chops. Serve immediately
