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September 16, 2025
Pork Chops Al Pastor Recipe
Pork chops al pastor bring the beloved flavors of traditional al pastor tacos to thick, juicy pork chops with smoky, spicy marinade perfection. This innovative preparation transforms ordinary pork chops into something extraordinary with complex chile flavors and aromatic spices that penetrate deep into the meat. The result is incredibly tender, flavorful pork with authentic Mexican taste.
These pork chops al pastor are inspired by my favorite taco. Smoky, spicy, tender, and juicy, the chili marinade also serves as a sauce, with a cold, bracing fresh pineapple salsa on the side. They are double-thick, so each one will make 2 servings.
Prep Time:
25 mins
Cook Time:
30 mins
Rest Time:
5 mins
Marinate Time:
8 hrs
Total Time:
9 hrs
Servings:
8
Yield:
4 chops
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Ingredients
Pork and Marinade
4 (12 to 14 ounce) bone-in double-cut p ork chops
1 ( 14 ounce) can pineapple chunks with juice
2 tablespoons ground guajillo or ancho chili pepper, or any dried ground chile pepper
1 tablespoon New Mexico or regular chili powder
1 teaspoon ground chipotle
1 teaspoon ground cinnamon
3 1/2 teaspoons kosher salt (1 teaspoon kosher salt per pound of meat)
1 tablespoon white vinegar
4 cloves garlic, peeled
2 green onions, cut into 2-inch pieces
Onion Mixture
1 tablespoon olive oil, plus more as needed
1 yellow onion, halved and sliced
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/3 cup water or chicken broth
Pineapple Salsa (optional)
1/2 cup finely diced white or yellow onion
1/2 cup finely diced fresh or canned pineapple
1 tablespoon finely sliced fresh oregano leaves
1/4 teaspoon kosher salt
1/2 lime, juiced, or to taste
cayenne for garnish
Directions
Place chops in a resealable plastic bag set in a bowl. Add pineapple, guajillo, New Mexico chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and onions to the jar of a blender, and blend until marinade is smooth; pour marinade into bag. Massage pork to coat evenly. Press out air, seal the bag, and refrigerate overnight, or up to 48 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Heat olive oil in an oven-safe pan over medium-high heat. Remove chops from marinade, scraping off as much excess as possible; reserve all marinade for the sauce. Sear chops in the hot pan on both sides until lightly browned, about 3 minutes per side. Remove to a plate; set aside.
Add yellow onion, cumin, and dried oregano to the pan, and cook, stirring, for 1 minute. If pan seems dry, add another drizzle of oil.
Turn off heat, and pour in water. Stir, scraping any brown bits off the bottom of the pan. Place chops on top of onion mixture.
Roast in the preheated oven until pork is cooked to taste, 20 to 30 minutes, basting or brushing chops with pan juices occasionally. An internal temperature of 140 to 145 degrees F (60 to 63 degrees C) will ensure juicy, tender meat. Roasting time will vary greatly depending on size of chops, so check temperature with an instant-read thermometer early and often.
Meanwhile, pour marinade into a saucepan, and add about 1/2 cup of water, or as needed to achieve desired thickness. Bring to a simmer on medium-high heat, whisking occasionally. Taste sauce for seasoning; keep warm until needed.
To make salsa, combine white onion, diced pineapple, fresh oregano, ¼ teaspoon salt, and lime juice in a bowl and mix thoroughly.
Remove pork from the oven; tent with foil and let rest for 5 to 10 minutes before serving. While resting, tops of chops can be garnished with sauce and a spoon of salsa.
John Mitzewich
Chef’s Note:
If using thinner, regular pork chops, the roasting steps may not be necessary. Simply pan-fry until desired doneness is reached, and remove to a plate. While resting, make onion mixture, but cook longer over medium heat, until onions are soft and sweet.
Nutrition Facts (per serving)
| 434 | Calories |
| 21g | Fat |
| 15g | Carbs |
| 45g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 434 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 6g | 32% |
| Cholesterol 143mg | 48% |
| Sodium 782mg | 34% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 3g | 9% |
| Total Sugars 10g | |
| Protein 45g | 90% |
| Vitamin C 14mg | 16% |
| Calcium 83mg | 6% |
| Iron 3mg | 14% |
| Potassium 800mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
