Chef Stephan Hesse shares his recipe for Pajarito Pork Chops 'al Pastor' style.

With cabin fever starting to set in for many people, Pajarito co-owner and chef Stephan Hesse decided he had the cure: take a classic comfort food, like pork chops, and preparing it with fresh Mexican flavors to create something new and vibrant.

Pajarito, located near 7th St West and W Michigan Street in St. Paul, is known for its modern takes on classic Mexican cuisine, but also takes classic American favorites and gives them a Mexican flavor twist. A second location is opening soon in downtown Edina.

Pajarito Pork Chops "al Pastor" style

Ingredients:

• 4 pork chops, 14-16 oz. each (bone-in fat cap on preferred but any will do)

• 1 cup of "al Pastor" rub (recipe below)

• 1 cup "al Pastor" honey (recipe below)

• 2 cups pineapple salsa

Directions:

Rub pork chops with “al Pastor” rub and let cure for 10-24 hours.

Use grill (or cast-iron skillet on medium to high heat) to grill each chop after being cured to desired temp. 145 degrees is recommended for best results.

Brush chops while grilling on each side with “al Pastor” honey when chop is almost finished, don’t do to early or it will burn because of the sugar content.

Let rest for 8-10 minutes before slicing.

Slice pork off the bone if desired or leave whole.

Top with pineapple salsa and some chopped cilantro and fresh lime piece.

" al Pastor" Cure

Ingredients:

• ¼ cup kosher salt

• ¼ cup brown sugar

• 2 tablespoon ancho powder

• ½ tsp chipotle powder

• ½ tsp cayenne

• ½ tsp cumin, ground

• ¼ tsp dried oregano

• ¼ tsp allspice

• ¼ tsp clove, ground

• ¼ tsp onion powder

• ¼ tsp garlic powder

• ¼ T black pepper, ground

• 1 bay leaf, ground

• ¼ tsp dried thyme

Directions:

• Mix all ingredients together and rub pork chop and let sit 10-24 hours in refrigerator to cure.

"al Pastor" Honey

Ingredients:

• 1 cup “al Pastor” cure

• ½ cup honey

Directions:

• Mix until fully incorporated and save to brush on pork while cooking.

Pineapple Salsa

Ingredients:

• 4 cups pineapple, medium, diced

• 1.5 cup of red pepper, small, diced

• 1 serrano pepper, minced (can use jalapeno if needed)

• 1 cup red onion, small, diced

• ½ cup cilantro, chopped

• 2 tablespoons of blended oil

• ¼ cup fresh squeezed lime juice

• Salt to taste

Directions: