Pork Chops al Pastor

Inspired by the beloved flavors of tacos al pastor, these juicy bone-in pork chops are marinated in a smoky, spiced pineapple blend, then baked with caramelized onions and finished with a bright pineapple salsa. The result is a dish that’s bold, balanced, and deeply satisfying.

Why You’ll Love It

• Big flavor: Guajillo, chipotle, and cinnamon bring smoky depth, balanced by sweet pineapple.
• Perfect texture: Seared chops with tender onions and juicy salsa.
• Fresh finish: A simple pineapple salsa adds brightness and tang.

Ingredients (Serves 4)

For the Pork & Marinade

• 4 bone-in, double-thick pork chops (12–14 oz each)
• 1 (14 oz) can pineapple chunks with juice
• 2 tbsp ground guajillo or ancho chili powder
• 1 tbsp chili powder
• 1 tsp ground chipotle
• 1 tsp ground cinnamon
• 3½ tsp kosher salt (about 1 tsp per pound of meat)
• 1 tbsp white vinegar
• 4 garlic cloves, peeled
• 2 green onions, cut into 2-inch segments

For the Onion Sauce

• 1 tbsp olive oil (plus more if needed)
• 1 yellow onion, halved and thinly sliced
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• ⅓ cup water or chicken broth

For the Pineapple Salsa (Optional but Recommended)

• ½ cup finely diced white or yellow onion
• ½ cup finely diced pineapple (fresh or canned)
• 1 tbsp finely sliced fresh oregano leaves
• ¼ tsp kosher salt
• Juice of ½ lime (to taste)
• A pinch of cayenne pepper, for garnish

Instructions

1. Marinate the Pork
   Blend pineapple with its juice, chili powders, chipotle, cinnamon, salt, vinegar, garlic, and green onions until smooth. Place pork chops in a large resealable bag, pour the marinade over them, and massage to coat evenly. Remove excess air, seal, and refrigerate at least 8 hours, or up to 48 hours.
2. Sear the Chops
   Preheat oven to 325 °F (165 °C). Heat olive oil in a large oven-safe skillet over medium-high. Remove chops from marinade, scraping off excess. Sear for about 3 minutes per side, until lightly browned. Transfer to a plate.
3. Build the Sauce Base
   In the same skillet, add sliced onions, cumin, and oregano. Sauté for 1 minute, adding more oil if needed.
4. Bake the Chops
   Nestle pork chops back into the pan, spoon the onion mixture around them, and add water or broth. Transfer skillet to oven and bake until chops reach an internal temperature of 145 °F (10–15 minutes, depending on thickness). Rest for 5 minutes before serving.
5. Prepare the Pineapple Salsa
   Mix diced onions, pineapple, oregano, salt, and lime juice in a small bowl. Adjust seasoning to taste and sprinkle with cayenne.
6. Serve
   Plate the rested chops, spoon over the onion sauce, and top with pineapple salsa. Serve with tortillas, rice, or a crisp salad.

Pro Tips

• Marinate long, but not forever: Up to 48 hours is ideal—beyond that, the texture can suffer.
• Rest the meat: Always let chops rest before slicing to keep them juicy.
• Don’t skip the salsa: Its acidity and sweetness balance the richness of the pork.

Serving Ideas

• With charred corn tortillas for taco-style plating.
• Alongside smoky black beans and rice.
• With grilled pineapple rings and avocado slaw for extra flair.