Pork Chops Al Pastor with Avocado Tomatillo Salsa

LaPreferida_Nov2018-18
Prep Time: 1hr and 15 minutes (includes brining), 45 min without
Cook Time: 25 minutes
Servings: 4

Take this taqueria favorite from the street to your kitchen. Combining spicy chilies with sweet pineapple, loaded with our new creamy Avocado Tomatillo salsa, these crowd-pleasing pork chops are sure to spice up anyone's tastebuds.

Ingredients

Pork Chop

Brine (optional)

  • 2 cups water
  • 5 Tablespoons salt
  • 5 cups of ice cubes

Optional: Bring water to a boil and add salt. Turn off heat. Stir and allow salt to dissolve, add ice and continue stirring until cool. Place brine and pork chops in a deep dish container or large ziplock bag. Refrigerate for 1 hour.

 

Method

Brining Method

After an hour, remove pork chop from brine and pat dry.

Preheat oven to 375 F.

Empty out Al Pastor seasoning on a large plate and use it to evenly coat pork chops. Place pork chops on a baking sheet with space in between. Bake for 25 minutes until pork chop is cooked through, ideally, 140 F. Use a thermometer and check after 15 minutes.

Without Brining

Preheat oven to 375 F. Empty out Al Pastor seasoning on a large plate and use it to evenly coat pork chops. Bake for 25 minutes, check that it is cooked through (ideally 140 F).  Let meat rest for 5 minutes before slicing. It will prevent it from losing its natural juices.

Serve with avocado salsa and your favorite side!

Products Used

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