加州農場 Al Pastor 煎豬扒

Chop the pineapple slices and the two end slices of the fresh orange (with the peel on). Sauté these chopped fruits in a warm skillet. Pour off the pineapple juice from the skillet; this will be used to make a marinade along with apple cider vinegar and the other juices. Leave about half a cup of the juices in the skillet. Stir in the adobo/achiote paste with the pineapple and orange to create the al pastor sauce. Continue to brown the chopped fruit pieces until you can smell the oil from the orange peels in the sauce. Add 1 tablespoon of the marinade to the pan at a time, stirring as desired.

Place the pork chops in a plastic bag with the marinade, which consists of apple cider vinegar, orange juice, and pineapple juice. Marinate for 2 hours, then rinse and pat dry. Transfer the chops to a warm skillet with 2 tablespoons of olive oil and the Al Pastor sauce. Simmer.

Simmer the pork chops until their juices begin to show on top. You'll know the chops are cooking through when the pork fat rinds turn white; this is your cue to flip them.

Once flipped, cook the other side for a few more minutes. Add a dab of butter to the skillet to create a gravy. Remove the chops and place them on a plate. Pour the remaining cup of leftover marinade into the skillet with the al pastor sauce, then scrape and stir to perfect the sauce. Spoon the sauce around the chops and serve immediately.