Pork tacos al pastor are one of my all-time favorite things to eat, so it was no surprise that these pan-roasted, double-cut pork chops done using the same flavors turned out this incredibly delicious. Plus, you’ll see a great technique for cooking pork chops that ensures juicy, tender, perfectly cooked meat. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/pork-chops-al-pastor-recipe-8623640
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28 Comments
That looks amazing
I just figured a pleasant evening for me is binging Food Wishes, Chef John's voice is relaxing and charming❤
My husband is threatening to buy 2" thick chops. Would you please give us a ballpark of the thickness?
Made this look easy, I love el pastor. I'm gonna try this sauce. I am a little surprised to not hear cilantro once in this recipe, of course it wouldn't hurt anything to add it to the onion/pineapple slaw.
So if you want to eat the pork at 140, at what temp should you take it out of the oven to factor carry over cooking ?
I always appreciate the nice plating chef john. It makes my mom thinknim noy easting hours away watching your videos 😂
There is not more satisfying as a cook than that moment when you can cook pork enough to be juicy and “safe” and not dry … What are your thoughts oh great one on brining pork prior to cooking ? Love to see a video on that.
It’s missing achiote
I'd never heard about Middle Eastern/Lebanese influences on Mexican cooking, but it makes a lot of sense now I think about it.
Love this channel, great recipes and educational too!
If this recipe were published on Khal, there would be a lot more people who would love it. I think it should certainly be added to it
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YUM but how is the marinade not toxic?
The Padres 1980s Taco Bell uniform is the best uniform!
i must say that sazon albeit msg works instead of salt : ))
Definitely don't eat onion off your knife, only peas;
I eat my peas with honey
I've done it all my life
It makes my peas taste funny
But it keeps them on my knife.
LOL. "Your grandfather knew a guy, who had a friend, who got tricinosis". Too funny. Its true though….even in 2024 so many people cant rest easy unless they terribly overcook their pork.
Every time I’ve had al pastor pork from a taco truck or Mexican restaurant, it just tastes like greasy plain pork. That’s not bad, mind you, but it’s been nothing special and something I felt NEEDED a lot of hot sauce added.
The USDA does state that pork steaks (and not ground pork, pork organs, or "variety" products) should be cooked to an internal temp of 145 degF, as measured by a meat thermometer before removing from the heat source, prior to resting at least 3 minutes for optimal safety. So yes, as Chef John said, as long as your fresh pork steak cuts reach an internal temp of 145 degF as measured etc etc, they are safe. According to the USDA.
And here's a source!
https://ask.usda.gov/s/article/To-what-temperature-should-I-cook-pork
Chef Johns comedic timing is perfect – i.e. the drop on the table.
That's a seriously thick chop
As a long time professional shepherd, I can assure you: we love whipping up a quick Pork Chops Al Pastor before we start the day.
It's very convenient, because, once you get above a certain altitude in the Alps, juicy pork chops, pineapple and exotic spices and aromatics all grow on or around the same tree. So we never have to venture far to forage for all the ingredients.
Gotta make this…
Bag hint, don't buy 'storage' bags, by 'freezer' bags. Much stronger.
Flock of pigs would be a great band name!
Ngl I think the color combo works here.
My mom cooked pork chops to the point where we could have worn them to hike in. I have learned to cook chops to 140 and let then rest to the temp of 145. Maybe mom is scolding me from above, but I haven’t joined her in the afterlife yet.
This would be a wonderful Keto meal, mon chef !
Well done! ❤
I'm going to make this using pork tenderloin and you can't stop me. That's just me cooking.
nice 🐽