Pork Chops al Pastor Recipe

  • Yield:

    4 servings

  • Total Time:

    51 mins

  • Prep Time:

    20 mins

  • Cook Time:

    31 mins


  • 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


  1. Step 1) Preheat grill to medium.
  2. 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.
  3. 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.
  4. Step 4) Place pork chops and marinade into resealable plastic bag. Marinate for 15 minutes or in refrigerator overnight.
  5. 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