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Home » Pork~Cerdo » Chuletas Al Pastor (Marinated Pork Chops)

Chuletas Al Pastor (Marinated Pork Chops)

January 8, 20195 Comments

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Chuletas al pastor is a quick way to enjoy the flavors of al pastor in a pork chop! Keep on reading below!

 

 

One of my most popular recipes on my blog is tacos al pastor. I have prepared it in the oven and on the stove top. I haven’t grilled it yet and I can’t believe that I haven’t! In my mind, pork and pineapple just compliment each other. Then add in spicy, smoky flavors and it’s so delicious! Click the links below to see the other ways I have prepared and presented Pork Al Pastor.

 

Al Pastor Al Horno  https://pinaenlacocina.com/al-pastor-al-horno-roasted-pork/

 

Tacos Con Sabor Al Pastor  https://pinaenlacocina.com/tacos-con-sabor-al-pastor-quesadillas-gringas/

 

Oven Roasted Pork Al Pastor https://pinaenlacocina.com/oven-roasted-pork-al-pastor/

 

Chuletas al Pastor (Marinated Pork Chops)

All the flavors of pork al pastor in a pork chop! Ready for tacos any night of the week!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 6 Servings

Ingredients

Ingredients

For Marinade

  • 5 dried chile guajillo stems and seeds removed
  • 5 chipotles in adobo add less if you want it less spicy
  • 2 ounces achiote paste
  • 4 cloves of garlic
  • 1/4 piece of onion
  • 1 cup pineapple or orange juice canned or bottled
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon pepper
  • Salt to taste

You Will Also Need

  • 6 thin center cut pork chops bone in, about 2 1/2 pounds.
  • 6 fresh pineapple rings or planks grilled and chopped
  • assorted fresh chiles serrano, habanero or jalapeño
  • 1/2 cup Onion dice or sliced thin
  • 1/4 cup Cilantro chopped
  • Lime wedges
  • Salsa Verde see link for recipe
  • Radishes sliced
  • 12 Corn Tortillas warmed

Instructions

Directions

  • In the blender, combine all of the ingredients for the marinade. I am using a power blender and did not soften the chiles ahead of time. See notes. Pour over pork chops and marinate for overnight or at least 6 hours.
  • When ready, remove the pork from the marinade at let them come to room temperature for 25 minutes.
  • Preheat large skillet to medium for 4 minutes. Add a couple tablespoons of grapeseed oil to the skillet. Pan sear the pork chops for 5 minutes per side. Rotate and turn them as needed. Don't overcrowd the chops in the skillet. If needed cook them in batches. Too crowded and they will just steam instead of searing. 
  • Transfer to a baking dish covered with foil paper. Keep warm in a low temperature oven.
  • Drizzle a little oil on the pineapple and lightly season with salt. Preheat a stove top grill pan or cast iron skillet to medium. Grill or sear the fresh pineapple, turning as needed, until it begins to caramelize and blacken in some spots. Throw in some of the fresh chiles and cook until they begin to blister. Remove all from skillet.
  • When ready to serve, dice the pineapple and set aside. Brush a few corn tortillas with the oil left in the pan from cooking the pork and heated them on a warm comal (griddle) until soft. Place in tortilla warmer.
  • Transfer pork to serving dish. Top with pineapple, salsa verde, onions and cilantro. Garnish with lime, radishes and blistered chiles toreados.

Notes

Avoid using fresh pineapple  or fresh juice in the marinade. The fresh pineapple will change the texture of the pork and make it mealy. Not a desirable texture. I speak from experience. Canned or bottled pineapple juice is fine. 
In the past I have used pork steaks for this recipe. If you are ok with darker meat and a little more fat on the pork, I would suggest using this cut. It is almost moist and flavorful. 
If you own a power blender like a vitamix, you can add the chile guajillo without softening in hot water. But if not, add the prepared chiles to boiling water and cook for 7-10 minutes to soften.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

The chile guajillo looks extra dark in the photo above. But in reality, it really was a brighter red color. 

I especially enjoy using the bone in thin pork chops for marinating and quick cooking recipes. 

 

In this picture of the chiles boiling, you can see how red the chile guajillo is.

If you have leftover marinade, just pop it in a tight sealing  storage container of smaller freezer bag. It freezes well.

 

In this spot I should have a photo of the pork chops cooking in the skillet!! Lol! I didn’t get a photo, but I did record a video! Stay tuned!

 

Besides the chile serrano, I also used some red jalapeño and some habaneros. My intention was to prepare a spicy pineapple salsa, but changed my at the last minute.

I tried roasting the pineapple and that didn’t work out. I took it out and used my cast iron skillet to get a little blackening and caramelization.

You could serve the chops on individual plates, if you like. I really enjoy the presentation of them all piled together with all the garnishes!

 

Tomatillo Salsa Verde Link Right below ! Many salsa recipes to choose from! I just prefer the salsa verde, any variation, as long as it’s green! Looks wonderful and taste delicious with the al pastor chops and pineapple!

https://pinaenlacocina.com/tomatillo-salsa-recipes/

 

 

See tomatillo salsa recipe link above!

 

And The Next Day! Tacos Al Pastor!!

I am shocked when I hear that some people refuse to eat leftovers no matter what they are. I absolutely look forward to leftovers of my homemade Mexican recipes. They always taste better the next day, especially in the case of these marinated pork chops.

Chuletas al Pastor (Tacos al Pastor) #alpastor #chuletas #tacos
Chuletas al Pastor become tacos al pastor the next day!
Chuletas al Pastor (Tacos al Pastor) #chuletasalpastor #tacos
The next day I slice all of the meat and pineapple with onions and chiles. I transfer to a preheated cast iron skillet or comal and add some extra al pastor marinade. When it begins to sizzle I drizzle on a little grapeseed or canola oil. After a minute or so, I begin to stir the ingredients.
Chuletas al Pastor (Tacos al Pastor) #chuletasalpastor #tacos
Chuletas al Pastor(Tacos al Pastor) #chuletasalpastor #tacos
Sizzling!!
Chuletas al Pastor (Tacos al Pastor) #chuletasalpastor #tacos
Some of the tastiest homemade Tacos al Pastor!

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Filed Under: Pork~Cerdo Tagged With: Al Pastor, Chuletas Al Pastor, Pork Chops, Tacos

Previous Post: « Corn Tortillas- Getting Back To Your Roots
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Reader Interactions

Comments

  1. Susie

    March 4, 2019 at 10:03 pm

    Hello I’m currently attempting this recipe and don’t have much experience in cooking pork so I do have a question, how long do you leave the pork on the oven also what would be an ideal “low” temperature? Thank you so much in advance I can’t wait to try this!

    Reply
    • Sonia

      March 4, 2019 at 11:29 pm

      Ideal low temperature oven would be 200 degrees. It’s just to keep them warm while you finish cooking all of the pork chops. Cover them tightly with foil paper so they don’t dry out.

      Reply
  2. Carin Solis

    February 22, 2020 at 10:34 am

    This recipe looks so delicious-going to make this tonight. Just need to know if I should first soak the guajillo peppers in hot water to soften them up? Or do they go into blender dry? Thank you for all your wonderful recipes!

    Reply
    • Sonia

      February 22, 2020 at 6:19 pm

      Hi Carin, I made a few revisions on the recipe explaining about the dried chiles. I own a power blender like a vitamix and don’t have to soften the chiles ahead of time. If you have a regular blender, I suggest cooking the cleaned chiles at a steady simmer for 7-10 minutes to soften them.

      Reply
  3. Carin Solis

    February 22, 2020 at 6:47 pm

    Thank you for your reply Sonia! I do own a Vitamix (the crown jewel of my kitchen) so won’t have to soak. Once again I must thank you for your fantastic recipes! My husband thanks you also!

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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