Directions

1. Warm water and salt in a stock pot over medium high heat. Simmer until the salt has dissolved. Cool this mixture below 40°. Place pork chop in a large container and pour brine (salted water) over to completely cover. Cover container and brine ideally overnight but no less than six hours. Remove chop from water and pat dry.
2. Using a paring knife cut slits in the belly section a half-inch apart and a half-inch deep. This will form the tomahawk look when fried. Place chop in an oven proof pan and rub two cups of Adobo Al Pastor over the chop. Allow to marinade for an hour.
3. Heat Oven to 350° bake chop covered for 15-20 minutes to an internal temperature of 130°. Remove from oven and allow to rest.
4. Heat fryer oil to 350°. Remove baskets from the fryer and using tings place the chop in the oil. Cook for 6-8 minutes until chop is golden and the belly tomahawk is crispy. Remove from fryer and drain on towel to remove excess oil.
5. Brush with remaining adobo al pastor. Place a bed of Spanish rice then top with chop arrange sliced pineapple on the plate followed by the lime then serve a smile.