Pork Chops Al Pastor-Style

1 can crushed pineapple

3 packets sazon seasoning with cilantro and achiote

2 tablespoons ground annatto seed

Juice of 2 limes

4 thick pork loin chops (about 2 pounds)

1 pineapple, peeled and sliced

2 onions, cut into wedges

Lime wedges, for serving

Olive oil

Salt and pepper

In a resealable bag, combine the crushed pineapple, seasoning, annatto seed and lime juice. Add the pork chops and turn to coat. Add the pineapple slices. Refrigerate for at least 2 hours or up to 12 hours.

Heat a grill to medium high. Toss the onions with olive oil and season with salt and pepper. Remove the chops and pineapple from the marinade and grill until the pork is cooked through. Let the chops rest while grilling the pineapple and onions, just until caramelized and starting to soften. Roughly chop the pineapple and serve alongside the pork chops and onions. Garnish with lime wedges.

Recipe and photograph by Sara Newberry

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