Al Pastor Pork Chops with Zesty Lime Rice and Smoky Crema

This al pastor-inspired dish brings together sweet pineapple, smoky spices and tender pork chops for a quick and flavorful weeknight dinner. The pork is seasoned with a Southwest spice blend, seared until golden, then finished with a tangy pineapple pan sauce.

Serve the chops over fluffy lime rice, topped with a fresh pineapple salsa and a drizzle of smoky red pepper crema. Every bite is a balance of sweet, savory and smoky-no spit-roast required.

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Ingredients

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice, 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the pork: Pat the pork chops dry with paper towels. Season all over with the Southwest spice blend, salt and pepper.
3. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, about 4-5 minutes per side (depending on thickness). Transfer to a plate and tent with foil to rest.
4. Make the pan sauce: Reduce heat to medium. Add the Tex-Mex paste and 1/4 cup water to the skillet, scraping up any browned bits. Stir in the juice from half the lime and any accumulated juices from the resting pork. Simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon butter until melted.
5. Prepare the pineapple salsa: Finely chop the pineapple. Thinly slice the scallions (white and green parts). Chop the cilantro. In a small bowl, combine the pineapple, scallions, cilantro and a squeeze of lime juice. Season with salt to taste.
6. Finish the rice: Zest the remaining lime half into the cooked rice. Stir in a squeeze of lime juice and fluff to combine.
7. To serve: Divide the lime rice between plates. Slice the pork chops and arrange over the rice. Spoon the pan sauce over the pork. Top with pineapple salsa and drizzle with smoky red pepper crema.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed.

What can I substitute for smoky red pepper crema?

Mix sour cream with a pinch of smoked paprika and a dash of hot sauce for a similar flavor.

Is this recipe gluten-free?

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