Al Pastor Pork Chops with Cilantro Lime Quinoa and Smoky Red Pepper Crema

This al pastor-inspired dish brings together sweet pineapple, savory pork and a smoky crema for a dinner that’s bursting with flavor. Instead of traditional spit-roasted pork shoulder, we use quick-cooking pork chops seasoned with a Southwest spice blend, then seared to juicy perfection. The pineapple juice is simmered with spices and lime to create a tantalizing pan sauce, while the fruit is chopped and stirred into a fresh salsa.

Serve the pork over fluffy quinoa tossed with cilantro and lime and finish with a dollop of smoky red pepper crema. It’s a balanced, vibrant meal that comes together in under 30 minutes-perfect for a weeknight escape to Latin American flavors.

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Ingredients

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the quinoa: In a small pot, combine quinoa, 1 cup water and chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until tender. Fluff with a fork.
2. While quinoa cooks, pat pork chops dry and season all over with Southwest spice blend, salt and pepper.
3. Zest and juice the lime. Finely chop cilantro (stems and leaves). Thinly slice scallions, separating white and green parts. Dice pineapple into small pieces.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add pork chops and cook until browned and cooked through, about 4-5 minutes per side (internal temperature 145°F). Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add butter, white parts of scallions and Tex-Mex paste to the skillet. Cook, stirring, for 1 minute. Stir in pineapple juice (from the diced pineapple), lime juice and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Season with salt and pepper.
6. Stir the cooked quinoa with cilantro, lime zest and half the green scallions. Season to taste.
7. Serve the pork over the cilantro lime quinoa. Spoon the pan sauce over the pork. Top with diced pineapple, remaining green scallions and a dollop of smoky red pepper crema.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches 165°F.

What can I substitute for smoky red pepper crema?

Mix 2 tablespoons sour cream or Greek yogurt with 1 teaspoon smoked paprika and a pinch of cayenne for a quick alternative.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and spice blends to be sure.