Pork Chops Al Pastor | Food Wishes
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- Опубліковано 4 кві 2024
- 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: www.allrecipes.com/pork-chops...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pork Chops Al Pastor, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Made this for dinner today using top loin. Marinated for 24h. Oven until 140 then let rest until temp was up to 145, then immediately sliced and fanned onto a plate to stop any more carryover cooking. Best pork chops I've ever had!
Chef Johns comedic timing is perfect - i.e. the drop on the table.
Chef John has to be my favorite off camera Chef, which doesn't say a lot because he is the only off camera chef I watch, this really is meant as a compliment though. His videos are well done, and frankly the meat and potatoes of what you need to know about cooking, because if you can't understand it through the visual presentation, and his buttery radio voice, then you need glasses or something.
I like him because, in spite of like 15 years of success, he hasn't ever changed his format. His videos are straight to the point, easy to follow and pleasant to listen to. He doesn't try to cash in on the latest meme or waste time with self-congratulatory nonsense. Still the same guy he was when he started out. You have to respect that.
@@soulbot119 totally agree!
The Lebanese part makes sense, a lot of good taco trucks still make pastor or “trompo” on vertical roasters, and they trim it off just like you would do with lamb meat for gyro.
Evidently they were originally (1930s Puebla) tacos árabes with vertically roasted lamb, but marinated pork gradually and eventually replaced the shawarma, plus onions and cilantro were added.
I love how he uses the bag in a bowl to prevent messes then drips some marinade on the counter anyway. Just like all home cooks would have done 😂😂😂😂
Our local Mexican takeout has different dishes for each day of the week- "taco tuesday", etc. But you always know when it's AL Pastor by the aroma when it's cooking! Just wonderful.
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.
where in the Alps (which are located in central Europe) do Pineapples grow?
@@hanswurst320its a joke bro
I got all these pine trees in my backyard, but they never get any apples on them. Sucks because I love pineapples.
Ah yes, everything is there, including pineapple trees.
This looks delicious. Chef John never disappoints
My mom is old school about pork as well. So when I cook thick chops to medium ish she will freak. She is 79 ... so stairs or wet floors should be 1 and 2 on fear of death, not a moist chop. I am going to have to follow this recipe. Thank you! and I will enjoy
Tell me about it. My wife's parents almost fell out of their chairs when I asked for some butter to put on my bread. And forget about salt, that's like poison or something.
Man, I love this channel---Chef John, never change. :D
I'm going to make this using pork tenderloin and you can't stop me. That's just me cooking.
And? How did the tenderloin turn out?
This is so timely! I just had tacos al pastor for the first time a couple of months ago. Sooo yummy! Thank you, chef. 💗
I always appreciate the nice plating chef john. It makes my mom thinknim noy easting hours away watching your videos 😂
I love that you pointed out the doneness. For years, my roommate and myself hosted Friendsgiving (for those outside the US: American Thanksgiving but with friends instead of family) and we would cook the turkey until it reached proper doneness (thickest part of the thigh and such)... and we had friends who refused to go near it because it had some pink. "If you want dry and overcooked turkey, feel free to microwave it or put it back in the oven. But this is cooked to USDA temps." Fork don't lie? Thermometer don't lie either (unless you have a cheap one... that one might).
looks great Chef John
Made this tonight after a 48 hour marinade. So delicious! The salsa and cooked onions were beautiful along with the sauce. I’d like to try searing on the grill next time before going into the oven. Thanks Chef John!
Achiote for the flaming red color
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!
not sure about elsewhere but the only mexican dish i know of like this is tacos al pastor, they basically make a giant pork shwarma stick too
I just figured a pleasant evening for me is binging Food Wishes, Chef John's voice is relaxing and charming❤
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.
This would be great with chicken thighs as well.
That’s crazy!! Just looked up a Chef John album pastor recipe an hour ago cause I was in the mood. Check back and got this, thanks as always Chef!
I wanna try this!!!
That looks amazing
My new favorite recipe for game meat is done in an instant pot, and we call it squirrel pastor! Very similar ingredients.
Bag hint, don't buy 'storage' bags, by 'freezer' bags. Much stronger.
I can’t wait to cook this!!! I have some chops calling out for it! 😂😍😱👍
Those look amazing. I definitely have to make
I think a good option would be to take the crushed pineapple squeeze out the juice really well and then add that to the sauce as you reduce it and spoon that over the sliced pork that would make it a very flavorful Pastor.
When you’re in a city like Puebla, you can see the Middle Eastern influence in a lot of the food like Tacos Arabesque.
This is next level
Wow looks Amazingly Delicious ❣️
❤ Awesome as always thanks
My favorite taco as well.
Chef John. Southern Ca. families might sub in mango for the pineapple in your salsa. It's amazing what such a simple and quick salsa adds to the entrée in any event. I'm looking forward to trying the sauce on pork chop tacos.....
Hi! I like you ☺️! You make me happy and your food looks so yummy 😋🤤 Thank you!
Drooling !
My dad's aunt caught trichinosis many years ago. That comment was so accurate to me😅
Pork meat scare me a lot..
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.
Try going lower to like 130, you will not regret it.
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.
This would be a wonderful Keto meal, mon chef !
Well done! ❤
Ngl I think the color combo works here.
I think this would work well with a pork tenderloin cut into medallions also.
or for a whole tenderloin, tbh. just like those pre-marinated tenderloins you can find in stores. but better.
Dang chef throwing shade in his puns now?! Love it.
I would get freash pineapplr and cut it up and put it under the grill for that beautiful char first, then add it to the blender
Simply amazing 🐖
The Padres 1980s Taco Bell uniform is the best uniform!
I want to use the marinade to make pulled pork and then put on a homemade brioche bun with that salsa. That would be a delightful sandwich 🤤
As a Lebanese, I am super proud 😊❤
Freaking out bc I am Mexican American and did not know about the Lebanese immigrants and cumin, thought it was a Mexican thing😂
@@TobychaserTobychaser hahaha we use cumin a lot in our cuisine, especially with all kinds of meat
al pastor tacos are huge in las vegas now. i love them so much.
For reference, the CDC only had 80 cases of Trichinosis in the five-year period of 2011-15, and most were from wild boar and bear meat.
There hasn’t been a case of trichinosis related to consumption of commercial pork products in the United States in over 50 years. Period. If you’ve never had a medium rare pork chop, or pork tenderloin, you haven’t really had good pork.
@@Raycefannarp. Pork = properly cooked or I'm sending it back. I'd rather eat my own foot than underdone pork.
@@vancebonson4682 fine by me, just so long as you’re aware, by definition, in over 50 years, there’s literally no such thing as “under done” pork. I’ve eaten it rare, and even “black and blue” many, many, many, many times in my life time, with zero ill effects.
@@TC-mw5tg Again, neither are a risk in commercial meat in the US.
Hmm. 80 Cases in five years!!!
And how many pigs died in that same period?
I just want to work out how to prioritize taste/risk/death rather than taste/risk alone.
Thanks.
I love all the things that I learn from these videos! Be they be lessons from the video itself or from looking into related topics! Although I personally always prefer a bit of homemade applesauce to top off any pork dish!
Wow looking soooo tasty. Best wishes from Ukraine
Well done, Chef
im making this amazing dish tomorow
Chef John, your recipe looks so good, but… one thing, to call it a proper Al Pastor recipe, use achiote (seeds are way better, but you can use achiote paste). That’s a life changer.
I can't find pork chops that thick very often. They look amazing.
I feel your pain. Apparently people around my area like wafer thin chops for some reason.
Buy costco pork loin whole. Its boneless, skinless. Just slice it whatever thickness you want your porkchops to be. Usually they have it like $16.
Walmart sells amazing pork loins for cheap.
We are fortunate in Canada that our swine herd is very safe. The last case of trichinosis from pork in Canada was 2013 and that was from a farm-raised pig that was slaughtered and and consumed on the farm and did not enter into commercial production. The only other cases of trichinosis in Canada have been from wild, boar, bear and walrus. Just saying...
What about the Super Pigs?
My Ouija Board said that an eclipse would follow a wonderful pork chop recipe.
😂🤣
Let me guess... it's powered by Google?
Awesome recipe chef, please show Arabic Areeka recipe please please please
Please send the link of the pan you used.
I much prefer a tenderloin over a chop, so I’m gonna adapt it using your method for the pork diablo.
Here in fly over country we call those obscenely thick pork chops, Iowa chops.
Thanks, great idea. Any substitute for using pineapple instead? Similar thing?😋🤔
Pork works well with any citrus. orange or grapefruit pair well.
Thanks. Give it a try! 🤗@@legoking99gb1
Hello Chef John! Sending love from London
Looks delicious Chef John
Can’t just eat it the Chop on its own
What else Say mash with broccoli on the side?
COOKED pineapple! 🤦♂🤦♂ That's where I messed up with my al pastor tacos before! I used fresh and the the chicken was pasty...
Gotta make this...
The link to the recipe is broken, Chef John... 😢
John, what kind of vessel did you cook the chops with?
It’s a 3.5 quart Staub braiser. You can find them at better department stores or on Blamazon
Does al pastor seasoning have achiote?
And just like that, Chef John single-handedly unhinges generations of safe-pork cooking rules.😂
👍🏻
Youe recipe for this has not posted on Allrecipes yet.
When I read the title I thought Chef John was now using Artificial Intelligence to come up with recipes
Heyyyyy that's my team and my city (San Diego Padres) and yes, they have the best uniforms. Ask a Padres fan and brown and yellow go together! 🤎💛🤎💛
I used to work at a french bistro and all are meats came from butchers they were grassfeed. We used to sell black Berkshire double chops ( these were expensive) and my chef would cringe when he got an order for well done.
Flock of pigs would be a great band name!
Do not forget to marinate the counter ;)
CDC says there are only about 16 cases of trichinosis PER YEAR in the US these days, and the majority of cases come from eating wild bear meat, not commercial pig meat. Cook it how you want - heck, eat it raw - you're going to be fine.
Next time use red onion for the salsa! 😉
I happen to like the San Diego Padres uniforms!!
Seeing as how Chef is Bay Area/Northern California guy, I’m guessing he’s throwing a little bit of SF Giants shade at the Padres. And for the record I love the brown uniforms too.
The link doesn't work
Double pork chops 😮
A revelation!
It reminds me of late night eats in Acapulco after clubbing.
i must say that sazon albeit msg works instead of salt : ))
Im earlllyyyy
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 think he took it out at 140, probably carries over to 145-ish, which is like medium done. 140 might be more medium rare. I don't know for sure. But most people don't really want it rare. 145-150 is done. I have a bad habit of not using a meat thermometer. I made thick pork chops on the grill tonight and they were a little medium rare inside. Was still good, and I'm not too worried about it. But usually I like it cooked slightly more.
135
I was told brown food and yellow food were 2 of the most important food groups.
Cooking marinade that raw meat has been sitting in for only a minute seems sketchy. I'm sure you know more about this than I do, but what am I missing that makes this safe?
That’s what I was wondering. Would love to get more information on that.
Google says boil for at least 3 minutes
I just always make extra and portion some aside and then marinate the meat with the rest. I see lots of people do it the other way and I just prefer not to.
@@patrickevans3797 Probably because many people would otherwise not even bring it to a complete boil ... you know all those health and safety regulations are going to err wayyy on the side of precaution.
The acidity of the pineapple makes it safe to eat. Like ceviche, or beef tartare. I would still boil, but I wouldn't worry about it too much
The recipe link does not work.
Just curious...have any food stylists reacted to or reviewed your plating/presentation? I would love to see that some day!
Our church has a banquet and the preacher uses this recipe.
Pastor Al Pastor served pork chops Al Pastor.
Make sure the leftover marinade gets well Pastorised.......
The last "restaurant presentation" is the reason why that double-thick chop will cost $100. Anyway, thanks Chef John for the al pastor chops
How many ounces is that can of pineapple?
I don't know if the onions I use are super strong but every time I use the water method on the onions to take away some of the bite, it does nothing. I've tried tepid water, warm water, ice water for varying times. Always nothing
mushy meat no bueno!
speaking of which, can never look at ya without remembering our culinary school CCA which for everyone elses' info was located directly across the street from the wold famous O'Farrell Theater which as well could potentially cause mushy meat>_<
(too much?) sorreh, but i am after the boss of my secret sauce;P
ps: please go visit my former taqueria when down in marin, it's La Fiesta at 524 Alameda Del Prado in Ignacio bro!
am proud of the menu which remains to this day, as well as the beautiful mural painting by my late father Professor of Art at Peralta College & my own personal hero WM Snyder.
-we lovu papa & Chef John too (( hugs )) from the east coast Michelle & ya happy anniversary lovebirds!
Not sure how many Middle Eastern recipes have pineapple in them. Looks delicious though.
Wouldn’t the excess marinade that’s been in a bag with raw pork for two days need more than a minute to cook?
My husband is threatening to buy 2" thick chops. Would you please give us a ballpark of the thickness?