This simple filling is also good over rice. It makes enough to fill 8 six-inch tortillas. Serve a variety of salsas and hot sauces, from mellow to mouth melting.
1 Pound Boneless Center Cut Pork Chops
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Medium Onion (Thinly Sliced)
3 Garlic Cloves (Sliced)
1 Tablespoon Olive Oil
1/3 Cup Barbecue Sauce
2 1/2 Cups Pineapple Chunks
1/2 Bunch Cilantro (Chopped)
1 1/2 Cups Sliced Red Cabbage
Sprinkle pork with kosher salt and pepper. Trim away any fat. Cut onion in half and slice thinly. Slice garlic.
Heat olive oil in heavy saucepan over a high heat. Cook pork 6 minutes until browned and cooked through. Turn once. Transfer to a plate and set aside.
Add onion and garlic to pan and sauté 5 minutes over a low heat. Slice pork into thin strips and add back to pan along with any meat juices. Add barbecue sauce and cook 2 minutes until pork is warmed through and coated with sauce. Remove from heat. Transfer to serving bowl.
To serve top tortillas with pork, cabbage, pineapple, and cilantro.
Prep Time: 20 Minutes
Cook Time: 13 Minutes
Total Time: 33 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved