| - 2 boneless pork chops (about 3/4 pound)
- Salt and pepper
- 3 tablespoons extra virgin olive oil
- 1/2 onion, chopped
- 1 cup canned diced tomatoes
- 3 cloves garlic, chopped
- 1 chipotle chile in abodo sauce, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 cup chopped cilantro, plus leaves for garnish
- 8 medium flour tortillas
- 1 cup shredded monterey jack cheese
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| | | - Preheat the oven to 350. Season the pork chops with salt and pepper. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.
- In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic chipotle and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the pork and chopped cilantro.
- Heat a grill pan over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in bathces, cook the tortillas oiled side down until grill marks form, 1 to 2 minutes.
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