Inspired by my all-time favorite – tacos al pastor – these juicy Mexican Pork Chop Sliders are more than enough reason to fire up the grill. Chipotle marinated pork chops are loaded into soft buns and topped with chargrilled pineapple, pickled red onions, and fresh cilantro for a fresh, delicious, and perfectly portable sandwich.
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.
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.
Transfer chops to cutting board and let rest 3 minutes. Slice in half.
Lightly brush both sides of the remaining pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.
Slather toasted rolls with mayonnaise, top with grilled pork, a dollop of chipotle sauce; top with pickled red onions, charred pineapple, and cilantro.
Notes
Assemble these right before you eat them, or you'll risk the bun getting soggy. While you're welcome to make all of the elements of these Mexican pork chop sliders in advance, don't actually assemble everything on the bun until you're ready to eat them. The pineapple and the pork are both quite juicy, which can leach down into the bun and make it soggy.
Don't over-marinate. If you're someone who usually believes that more is more, I'm right there with you. That said, there is a definite expiration period for marinating meat before it starts to get mushy. Check out this helpful post to help you determine just how long your protein can soak without turning into a proverbial prune.
Toast your buns. It's a small ask, and it has major textural dividends. If you're feeling fancy, swipe a little mayo or butter on the buns before toasting on a skillet to get some serious diner vibes.