Chop up pine apple slices and the two end slices of a fresh orange, peel on, sautee in warm skillet. Pour off the pine apple juice to make marinade with the apple cider vinegar and the juices. Leave half a cup of the juices in the skillet to Mix the adobo/achiote paste with the pine apple/orange mix to make al pastor sauce. Brown the chopped fruit pieces till you smell the oil from the orange peels in the sauce. Add 1 Tbs of the marinade mix to the pan at a time to taste.

The chops look like this when flipped, now cook other side a few more minutes. Add dab of butter for the gravy. Place chops on plate. Add cup of leftover marinade to the al pastor sauce in the skillet, scrape and stir to bring the sauce to perfect. Place around the chops. Serve.