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TOTAL TIME: 24 MIN
– 3 chipotle chiles in adobo sauce, plus 2 tablespoons of the canning sauce – 1/4 cup olive oil – 2 oranges, juiced – ½ red onion, roughly chopped – 1 pineapple, sliced ¼-inch thick rounds – 3 garlic cloves – 2 teaspoons coarse kosher salt – 1 teaspoon dried oregano, preferably Mexican – 1 1/2 pounds pork boneless loin thin chops – Hawaiian sweet rolls or wheat cocktail rolls – mayonnaise – pickled red onions – cilantro
Step 1 – In a blender, combine chipotle chiles, adobo sauce, oil, juice, onion, 2 pineapple rounds, garlic, salt, and oregano. Blend until smooth. Place the pork chops in a large gallon re-sealable bag and pour half of the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors. Reserve remaining marinade as a sauce or salsa.
Step 2 – On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.
Step 4 – Lightly brush both sides of the remaining pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.