Pork Chops Al Pastor with Avocado Tomatillo Salsa

Pork Chop

• 4 each, 2-inch boneless pork chops
• 1 pkt. La Preferida Organic Al Pastor Seasoning
• ½ cup La Preferida Avocado Tomatillo Salsa

Brine (optional)

• 2 cups water
• 5 Tbls sea salt
• 2 cups of ice cubes

Optional Brine: Bring water to a boil and add salt. Turn off heat. Stir and allow salt to dissolve, add ice and continue stirring until cool. Place brine and pork chops in a deep dish container or large resealable bag. Refrigerate for 1 hour.

Brining Method

After an hour, remove pork chop from brine and pat dry.

Preheat oven to 375 F.

Empty out Al Pastor seasoning on a large plate and use it to evenly coat pork chops. Place pork chops on a baking sheet with space in between. Bake for 25 minutes or until pork chop is cooked through, ideally, check after 15 minutes. Let meat rest for 5 minutes before slicing. It will prevent it from losing its natural juices.

Without Brining

Preheat oven to 375 F. Empty out Al Pastor seasoning on a large plate and use it to evenly coat pork chops. Bake for 25 minutes, check that it is cooked through. Let meat rest for 5 minutes before slicing. It will prevent it from losing its natural juices.

Drizzle avocado salsa on pork chops and serve with your favorite side dish!

Chef La Pref tips:

• Al Pastor means “shepherd style” due to the fact that the technique was brought over by Lebanese immigrants to Mexico. The flavors evolved to incorporate native spices, chilis, and fresh pineapple.