Pork Chops al Pastor (will replace current recipe)

Name: Pork Chops al Pastor (will replace current recipe)
Yield: 4 servings
Ingredients: 2 cups of fresh pineapple, sliced or cut into large chunks; 3 tablespoons of diced red onion; 1 tablespoon of minced jalapeño pepper; 1 tablespoon of chopped fresh cilantro; Salt to taste; 5 to 6 dried guajillo chiles; 2 cups of water; 1 tablespoon of fresh lime juice; 4 garlic cloves; 1 teaspoon of brown sugar; 2 teaspoons of chicken bouillon; 1 tablespoon of Mazola ® Corn Oil; 4 boneless, center-cut pork loin chops, butterflied

Yield:

4 servings
Total Time:

50 minutes
Prep Time:

20 minutes
Cook Time:

30 minutes

Ingredients

For the Salsa

2 cups of fresh pineapple, sliced or cut into large chunks
3 tablespoons of diced red onion
1 tablespoon of minced jalapeño pepper
1 tablespoon of chopped fresh cilantro
Salt to taste

For the Marinade

5 to 6 dried guajillo chiles
2 cups of water
1 tablespoon of fresh lime juice
4 garlic cloves
1 teaspoon of brown sugar
2 teaspoons of chicken bouillon
1 tablespoon of Mazola^® Corn Oil
4 boneless, center-cut pork loin chops, butterflied

Instructions

Prepare the Grill

Preheat the grill to medium heat. Lightly oil the grill grates using Mazola^® Corn Oil.
Grill the Pineapple Place the pineapple slices on the oiled grill grates. Grill for 2 to 3 minutes per side, or until grill marks appear. Remove the pineapple from the grill, cover with foil, and let cool for 5 minutes. Chop the grilled pineapple into ¼-inch pieces and transfer to a mixing bowl.

Prepare the Salsa

Add the red onion, minced jalapeño, chopped cilantro, and salt to the pineapple. Stir to combine and refrigerate until ready to serve.

Prepare the Guajillo Chiles

Remove stems and seeds from the dried guajillo chiles and break them apart. Bring a pot of water to a boil and add the chiles. Cook for 3 to 5 minutes, or until softened. Drain the chiles, reserving 2 tablespoons of the cooking liquid.

Make the Marinade

In a blender or food processor, combine: The softened guajillo chiles Reserved chile cooking liquid Lime juice Garlic cloves Brown sugar Chicken bouillon Mazola^® Corn Oil Blend until the marinade is smooth.

Marinate the Pork Chops

Place the pork chops and marinade into a resealable plastic bag. Marinate for 15 minutes, or refrigerate overnight for deeper flavor. Remove the pork chops from the marinade and discard excess marinade.

Grill the Pork Chops

Place the pork chops on the oiled grill grates. Grill for 4 to 5 minutes per side, or until the internal temperature reaches 150°F. Remove from the grill and tent with foil for 5 minutes to retain juices.
Serve Divide the fresh pineapple salsa evenly over each pork chop. Serve immediately and enjoy!

Recipe by Claudia Yuzeth of claudiayuzethcooks