I have had a few pastor adventures- from rigging a pork and pineapple stack on a rotisserie that took the better part of two days, to some very quick versions that were tasty, but lacked depth. In my latest attempt, I decided to try it with pork chops, one of our favorite weekday cuts. I made a marinade the night before, marinated the chops the next morning, then grilled them along with some onion and pineapple for dinner. Aside from a little pre prep, it definitely qualified for us as a quick enough and simple enough meal mid week and was packed with flavor.
You can add extra chipotles for more heat or add an arbol chile or two to the marinade. We served this alongside a crisp and limey cabbage slaw. —savorthis
4 - 6
Dried california chiles
Yellow onion, chopped
Achiote paste or powder
Chipotle chile in adobo
Red onion, cut into rings
In This Recipe
Toast chiles in a dry skillet for a few minutes until fragrant. Let cool, then remove seeds and stems. Heat chiles with chicken broth and simmer for a few minutes until chiles are softened. Let cool.
Cut skin off pineapple and cut flesh from core into slabs. Chop 1/2 cup and reserve rest until time to grill.
Blend chiles, broth, onion, garlic, pineapple, achiote and chipotle and season with salt. Pour over pork chops and marinate overnight.
Heat grill to high, oil the grates, and bring pork chops to room temperature. Toss onions and reserved pineapple with a bit of oil and grill until slightly charred. Remove to a bowl. Season the chops with salt. Cooking times will vary based on size of the chops, so grill until done to your liking (I medium sized chops cooking them over higher heat first, then moved them to the side until they were 135 degrees).
Chop onion and pineapple and toss with cilantro, jalapeño and lime juice, then season to taste with salt. Serve chops with salsa.