| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Rest Time: | 5 mins |
| Marinate Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 8 |
| Yield: | 4 chops |
Nutrition Facts (per serving)
| Calories | 434 |
| Fat | 21g |
| Carbs | 15g |
| Protein | 45g |
Nutrition Facts
Servings Per Recipe 8
Calories 434
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 6g | 32% |
| Cholesterol 143mg | 48% |
| Sodium 782mg | 34% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 3g | 9% |
| Total Sugars 10g | |
| Protein 45g | 90% |
| Vitamin C 14mg | 16% |
| Calcium 83mg | 6% |
| Iron 3mg | 14% |
| Potassium 800mg | 17% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
Pork and Marinade
- four (12 to 14 ounce) bone-in double-cut beef chops
- 1 (14 ounce) can pineapple chunks with juice
- 2 tablespoons ground guajillo or ancho chili pepper, or any dried ground chile pepper
- 1 tablespoon New Mexico or regular chili powder
- 1 teaspoon ground chipotle
- 1 teaspoon floor cinnamon
- three 1/2 teaspoons kosher salt (1 teaspoon kosher salt in keeping with pound of meat)
- 1 tablespoon white vinegar
- 4 cloves garlic, peeled
- 2 inexperienced onions, reduce into 2-inch portions
Onion Mixture
- 1 tablespoon olive oil, plus more as needed
- 1 yellow onion, halved and sliced
- 1 teaspoon floor cumin
- 1 teaspoon dried Mexican oregano
- 1/3 cup water or hen broth
Pineapple Salsa (non-compulsory)
- half cup finely diced white or yellow onion
- half of cup finely diced fresh or canned pineapple
- 1 tablespoon finely sliced sparkling oregano leaves
- 1/4 teaspoon kosher salt
- 1/2 lime, juiced, or to flavor
- cayenne for garnish
Directions
Place chops in a resealable plastic bag set in a bowl. Add pineapple, guajillo, New Mexico chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and onions to the jar of a blender, and blend till marinade is smooth; pour marinade into bag. Massage beef to coat frivolously. Press out air, seal the bag, and refrigerate overnight, or as much as 48 hours.
Preheat the oven to 325 ranges F (one hundred sixty five tiers C).
Heat olive oil in an oven-secure pan over medium-high warmness. Remove chops from marinade, scraping off as a good deal extra as viable; reserve all marinade for the sauce. Sear chops in the hot pan on both aspects till gently browned, about three minutes in keeping with side. Remove to a plate; set aside.
Add yellow onion, cumin, and dried oregano to the pan, and cook dinner, stirring, for 1 minute. If pan seems dry, add any other drizzle of oil.
Turn off heat, and pour in water. Stir, scraping any brown bits off the lowest of the pan. Place chops on pinnacle of onion mixture.
Roast within the preheated oven until pork is cooked to flavor, 20 to 30 minutes, basting or brushing chops with pan juices every now and then. An internal temperature of one hundred forty to a hundred forty five stages F (60 to sixty three tiers C) will make certain juicy, tender meat. Roasting time will vary significantly depending on size of chops, so check temperature with an immediately-examine thermometer early and often.
Meanwhile, pour marinade into a saucepan, and add approximately half of cup of water, or as needed to gain desired thickness. Bring to a simmer on medium-excessive warmth, whisking once in a while. Taste sauce for seasoning; keep warm till wanted.
To make salsa, combine white onion, diced pineapple, sparkling oregano, ¼ teaspoon salt, and lime juice in a bowl and mix very well.
Remove pork from the oven; tent with foil and permit relaxation for five to ten mins earlier than serving. While resting, tops of chops can be garnished with sauce and a spoon of salsa.
