Chuletas Al Pastor (Marinated Pork Chops)

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!

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Course: Main Course

Cuisine: Mexican

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 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.