Ingredients

  • 6 Bone-In Pork Chops
  • 1 ½ cups white rice
  • 3 cups chicken stock
  • 1 bunch fresh cilantro
  • 2 cups fresh spinach
  • 1 whole pineapple
  • Salt and pepper to taste

Al Pastor Marinade

  • 8 Guajillo peppers
  • ¼ white onion
  • 4 cloves garlic
  • 1 cup apple cider vinegar
  • ½ cup apple juice
  • ½ cup pineapple juice
  • ¼ tsp. ground cloves
  • ¼ tsp. cinnamon
  • ¼ tsp. cumin
  • ¼ tsp. ground thyme

Details

Product:

Pork Chops

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Reconstitute peppers. Drain water. In a blender, combine all the Al Pastor marinade ingredients and blend until smooth.
  2. In a medium sauce pot, add 2 Tbsp. cooking oil and sauté rice for 5 minutes.
  3. Add chicken stock and cook for 20 minutes over low heat.
  4. To make cilantro puree: in a blender, combine ½ cup of water, cilantro and spinach and puree into a thick paste. Once the rice is cooked, stir in the cilantro puree.
  5. Heat grill to 450° F.
  6. Peel and slice pineapple into rings.
  7. Take each pork chop and rub with Al Pastor marinade. (Better if you let sit overnight)
  8. Place chops on grill and cook 6 minutes on each side or until cooked medium. Grill pineapple rings for 3 minutes each side.
  9. On six plates, place pork chop and cilantro rice. Add grilled pineapple on top of each pork chop and garnish with a sprig of cilantro.