Curry Pork Chops with Easy Plum Chutney

Curry Pork Chops with Easy Plum Chutney

There's still plenty of great grilling days left in the season but even if there weren't these juicy chops would be easy to accomplish under the broiler as well. The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavor that's perfectly fine too and will give you a head start on this beautifully seasoned pork recipe that's made even better with a sweet and sour, easy plum chutney. I've used yellow plums here while they were in season but the recipe can use any plums you like.

Serves 4

• 4 boneless center loin pork chops

Marinade

Mix together:

• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp garam masala
• 2 tsp yellow curry powder
• 2 tbsp peanut oil

Rub the marinade all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight. Grill the pork chops until fully cooked. I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F. Let the chops rest for 5 minutes before serving with the plum chutney.

Plum Chutney

Begin by sautéing together in a small pot for a few minutes until softened

• 1 small red onion chopped
• 3 garlic cloves minced
• 3 tbsp olive oil

Add:

• 4 cups diced ripe plums
• 2 tbsp fresh grated ginger root 
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup apple juice
• 1/2 tsp salt
• 1 tsp pepper
• ½ tsp ground cardamom
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp garam masala
• ½ tsp turmeric
• ¼ tsp chilli flakes (optional) or red curry paste/powder to taste

Simmer together gently for about a half hour until the mixture thickens and resembles a thick chunky jam. Serve over or along side the grilled pork chops.

Curry Pork Chops with Easy Plum Chutney

There's still plenty of great grilling days left in the season but even if there weren't these juicy chops would be easy to accomplish under the broiler as well. The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavor that's perfectly fine too and will give you a head start on this beautifully seasoned pork recipe that's made even better with a sweet and sour, easy plum chutney. I've used yellow plums here while they were in season but the recipe can use any plums you like.

Serves 4

• 4 boneless center loin pork chops

Marinade

Mix together:

• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp garam masala
• 2 tsp yellow curry powder
• 2 tbsp peanut oil

Rub the marinade all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight. Grill the pork chops until fully cooked. I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F. Let the chops rest for 5 minutes before serving with the plum chutney.

Plum Chutney

Begin by sautéing together in a small pot for a few minutes until softened

• 1 small red onion chopped
• 3 garlic cloves minced
• 3 tbsp olive oil

Add:

• 4 cups diced ripe plums
• 2 tbsp fresh grated ginger root 
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup apple juice
• 1/2 tsp salt
• 1 tsp pepper
• ½ tsp ground cardamom
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp garam masala
• ½ tsp turmeric
• ¼ tsp chilli flakes (optional) or red curry paste/powder to taste

Simmer together gently for about a half hour until the mixture thickens and resembles a thick chunky jam. Serve over or along side the grilled pork chops.

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Baked Parmesan Panko Pork Chops

Baked Parmesan Panko Pork Chops

These delicious crispy pork chops are baked and not fried although you could fry them in canola oil in a non-stick skillet if you wanted. I just put a thin coat of oil on the baking sheet and then just mist the tops of them with an oil sprayer so there is very little added fat. I also use lean boneless center loin chops for this recipe. We often serve them with whole wheat pasta tossed with a favorite pesto.

These are also very good with your favorite Marinara or Puttenesca sauce over the top too.

• 6 center loin pork chops
• ½ cup flour
• 1 egg + 1 tbsp water whisked together (eggwash)
• 1 cup Panko crumbs
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper to season

Season the pork chops with salt and pepper. Mix the parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the Panko crumbs. Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil. Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.

Baked Parmesan Panko Pork Chops

These delicious crispy pork chops are baked and not fried although you could fry them in canola oil in a non-stick skillet if you wanted. I just put a thin coat of oil on the baking sheet and then just mist the tops of them with an oil sprayer so there is very little added fat. I also use lean boneless center loin chops for this recipe. We often serve them with whole wheat pasta tossed with a favorite pesto.

These are also very good with your favorite Marinara or Puttenesca sauce over the top too.

• 6 center loin pork chops
• ½ cup flour
• 1 egg + 1 tbsp water whisked together (eggwash)
• 1 cup Panko crumbs
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper to season

Season the pork chops with salt and pepper. Mix the parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the Panko crumbs. Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil. Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.

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Apricot Cashew Stuffed Pork Chops

Apricot Cashew Stuffed Pork Chops

You might not think of stuffed pork chops as a quick weekday meal but that's just what we had at our house the other evening. I actually made the stuffing and stuffed the pork chops the evening before and then quickly seared the outsides before popping into the oven for only 20 minutes or so to finish cooking and crisp up the outside of the stuffing. Even without the prep work though these should be able to be easily ready for the table in 45 minutes or so. The pan searing and oven method ensures juicy chops while not drying out the stuffing during the cooking time.

I like to use croutons for the stuffing because it adds extra toasted flavor and then reabsorbs all of the flavors which get added. I just cut my bread into cubes and pop them into a 350 degree F oven for a few minutes until they crisp up and brown slightly.

I buy butterfly cut pork chops for this recipe or most often I buy a center loin roast and cut my own double thick chops from it, then butterfly cut them myself to be more economical.

• 4 - 6 double thick, center loin pork chops, butterfly cut
• salt and pepper to season

Apricot Cashew Stuffing

• 2 cloves minced garlic
• 1/4 cup minced red onion
• 1/4 cup butter
  

Cook the onions and garlic in the butter until softened but not browned. Add:

• 3 to 4 cups toasted whole wheat croutons
• 3 tbsp summer savoury or fresh thyme
• 1/3 cup chopped dried apricots
• 1/3 cup dried currants or raisins
• 3/4 cup chicken stock
• 1/2 cup toasted unsalted cashew nuts
• 1/4 tsp black pepper

Toss together well and stuff into the prepared pork chops. Heat a little vegetable oil in a saute pan and sear each side of the pork chops for only a minute or two before transferring to a baking sheet and placing in a preheated 370 degree F oven for about 20 minutes or until the chops are fully cooked. Let them rest for 5 minutes after they come out of the oven before serving.

Apricot Cashew Stuffed Pork Chops

You might not think of stuffed pork chops as a quick weekday meal but that's just what we had at our house the other evening. I actually made the stuffing and stuffed the pork chops the evening before and then quickly seared the outsides before popping into the oven for only 20 minutes or so to finish cooking and crisp up the outside of the stuffing. Even without the prep work though these should be able to be easily ready for the table in 45 minutes or so. The pan searing and oven method ensures juicy chops while not drying out the stuffing during the cooking time.

I like to use croutons for the stuffing because it adds extra toasted flavor and then reabsorbs all of the flavors which get added. I just cut my bread into cubes and pop them into a 350 degree F oven for a few minutes until they crisp up and brown slightly.

I buy butterfly cut pork chops for this recipe or most often I buy a center loin roast and cut my own double thick chops from it, then butterfly cut them myself to be more economical.

• 4 - 6 double thick, center loin pork chops, butterfly cut
• salt and pepper to season

Apricot Cashew Stuffing

• 2 cloves minced garlic
• 1/4 cup minced red onion
• 1/4 cup butter
  

Cook the onions and garlic in the butter until softened but not browned. Add:

• 3 to 4 cups toasted whole wheat croutons
• 3 tbsp summer savoury or fresh thyme
• 1/3 cup chopped dried apricots
• 1/3 cup dried currants or raisins
• 3/4 cup chicken stock
• 1/2 cup toasted unsalted cashew nuts
• 1/4 tsp black pepper

Toss together well and stuff into the prepared pork chops. Heat a little vegetable oil in a saute pan and sear each side of the pork chops for only a minute or two before transferring to a baking sheet and placing in a preheated 370 degree F oven for about 20 minutes or until the chops are fully cooked. Let them rest for 5 minutes after they come out of the oven before serving.

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Pan Seared Pork Chops with Apricot Ginger Chutney

Pan Seared Pork Chops with Apricot Ginger Chutney

This was dinner last night at our house served with a simple salad on the side. The apricot chutney can be made in advance and just warmed as you pan sear the pork chops but even without the advance preparation, this is a tasty meal ready in about 25 minutes. The chutney is sufficient to serve with 6 to 8 pork chops.

Season the pork chops with salt and pepper and pan sear them in a hot pan for 3-4 minutes per side or until fully cooked. Let the chops rest for 5 minutes before serving with the Apricot Ginger Chutney.

Apricot Ginger Chutney

Simmer for 30 minutes:

2 1/2 cups water
1 cup dried apricots
1/4 cup brown sugar

Meanwhile saute:

3 cloves chopped garlic
3 tbsp olive oil
1 medium white onion

When the garlic and onions are softened add the cooked apricots along with:

1/4 cup apple cider vinegar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp black pepper
pinch salt
3 tbsp freshly grated ginger root

Cook over medium heat stirring occasionally for only a few minutes until the chutney resembles a thick jam-like consistency.

Pan Seared Pork Chops with Apricot Ginger Chutney

This was dinner last night at our house served with a simple salad on the side. The apricot chutney can be made in advance and just warmed as you pan sear the pork chops but even without the advance preparation, this is a tasty meal ready in about 25 minutes. The chutney is sufficient to serve with 6 to 8 pork chops.

Season the pork chops with salt and pepper and pan sear them in a hot pan for 3-4 minutes per side or until fully cooked. Let the chops rest for 5 minutes before serving with the Apricot Ginger Chutney.

Apricot Ginger Chutney

Simmer for 30 minutes:

2 1/2 cups water
1 cup dried apricots
1/4 cup brown sugar

Meanwhile saute:

3 cloves chopped garlic
3 tbsp olive oil
1 medium white onion

When the garlic and onions are softened add the cooked apricots along with:

1/4 cup apple cider vinegar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp black pepper
pinch salt
3 tbsp freshly grated ginger root

Cook over medium heat stirring occasionally for only a few minutes until the chutney resembles a thick jam-like consistency.

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Grilled Pork Loin Chops with Balsamic Thyme Cherries

Grilled Pork Loin Chops with Balsamic Thyme Cherries

With the summer grilling season in full swing, I thought I'd share this simple recipe for a sweet and savory addition to grilled pork loin chops, especially since fresh cherries are now in season.

I like lots of freshly ground black pepper in this recipe. This dish is very nice served with a peppery red wine.

Originally published on  July 6, 2009.

4 large center loin pork chops
1 clove minced garlic
Salt and pepper to season

Grill the chops until fully cooked then top with the balsamic cherries

2 cups fresh pitted cherries, quartered
1/4 cup balsamic vinegar
salt and pepper to season
1 clove minced garlic
1 tsp chopped fresh thyme
2 tbsp honey (optional)

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

Grilled Pork Loin Chops with Balsamic Thyme Cherries

With the summer grilling season in full swing, I thought I'd share this simple recipe for a sweet and savory addition to grilled pork loin chops, especially since fresh cherries are now in season.

I like lots of freshly ground black pepper in this recipe. This dish is very nice served with a peppery red wine.

Originally published on  July 6, 2009.

4 large center loin pork chops
1 clove minced garlic
Salt and pepper to season

Grill the chops until fully cooked then top with the balsamic cherries

2 cups fresh pitted cherries, quartered
1/4 cup balsamic vinegar
salt and pepper to season
1 clove minced garlic
1 tsp chopped fresh thyme
2 tbsp honey (optional)

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

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Brined Pan Seared Pork Chops with Maple Five Spice Apples

Brined Pan Seared Pork Chops with Maple Five Spice Apples

This recipe just says "great Fall or Winter comfort food meal". The brining of the pork chops is optional of course and should not be done for longer than a couple of hours but the process does impart great deep seasoned flavor and makes the chops extra plump and juicy. Thick cut pork chops are best for this recipe, thinner ones will be over-brined. The brining also allows the sear on the chops to be extra caramelized and flavorful with a beautiful deep brown color.

The fragrantly spiced apples get some tart balance for the maple syrup from apple cider vinegar and lemon juice, making them the perfect accompaniment to the pan seared pork chops. We served them with some steamed green beans and Sauteed Orange Walnut Sweet Potatoes for a complete and delicious meal.

For the brining liquid stir together until the salt and sugar is dissolved:

6 cups water
2 cups apple juice
1/2 cup brown sugar
1/4 cup sea salt
2 tbsp black peppercorns
2 fresh thyme sprig
3 cloves chopped garlic

Soak 4 large thick cut pork chops in the brine for no longer than 2 hours. Remove from the brine and pat dry.

Preheat oven to 400 degrees F. 

Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat. Add

3 tbsp canola oil


Pan sear the chops for about 2 minutes per side. Place pan in hot oven for 10 minutes to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 degrees F.

Maple Five Spice Apples

3 large Granny Smith Apples, peeled cored and sliced thick
3 tablespoons  butter

Saute the apples in butter over medium heat to get them warmed then add:

1/2 tsp dry thyme
4 tablespoons raisins
1/3 cup apple juice
1/4 cup maple syrup
1 tsp five spice powder
juice of half a lemon
3 tbsp apple cider vinegar

Simmer until the sauce reduces to a glaze-like consistency. Serve warm over the cooked pork chops.

Brined Pan Seared Pork Chops with Maple Five Spice Apples

This recipe just says "great Fall or Winter comfort food meal". The brining of the pork chops is optional of course and should not be done for longer than a couple of hours but the process does impart great deep seasoned flavor and makes the chops extra plump and juicy. Thick cut pork chops are best for this recipe, thinner ones will be over-brined. The brining also allows the sear on the chops to be extra caramelized and flavorful with a beautiful deep brown color.

The fragrantly spiced apples get some tart balance for the maple syrup from apple cider vinegar and lemon juice, making them the perfect accompaniment to the pan seared pork chops. We served them with some steamed green beans and Sauteed Orange Walnut Sweet Potatoes for a complete and delicious meal.

For the brining liquid stir together until the salt and sugar is dissolved:

6 cups water
2 cups apple juice
1/2 cup brown sugar
1/4 cup sea salt
2 tbsp black peppercorns
2 fresh thyme sprig
3 cloves chopped garlic

Soak 4 large thick cut pork chops in the brine for no longer than 2 hours. Remove from the brine and pat dry.

Preheat oven to 400 degrees F. 

Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat. Add

3 tbsp canola oil


Pan sear the chops for about 2 minutes per side. Place pan in hot oven for 10 minutes to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 degrees F.

Maple Five Spice Apples

3 large Granny Smith Apples, peeled cored and sliced thick
3 tablespoons  butter

Saute the apples in butter over medium heat to get them warmed then add:

1/2 tsp dry thyme
4 tablespoons raisins
1/3 cup apple juice
1/4 cup maple syrup
1 tsp five spice powder
juice of half a lemon
3 tbsp apple cider vinegar

Simmer until the sauce reduces to a glaze-like consistency. Serve warm over the cooked pork chops.

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Pan Seared Pork Chops with Dijon Butter Sauce

Pan Seared Pork Chops with Dijon Butter Sauce

A quick weekday meal need not be complicated or boring. Our dinner tonight was these simply seasoned, pan fried pork chops which were complimented beautifully with a simple sauce comprised of only 4 ingredients. We served these juicy chops with some simple pasta that was tossed with herbed garlic butter and some steamed green beans for a meal in minutes that tasted great.

The wine in the sauce is easily substituted for chicken stock and the wine doesn't have to be dry; a little sweetness will help balance the slight sourness of the mustard.

Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the  sauce.

Dijon Butter Sauce

Saute over medium heat for only a minute or less to soften the garlic ( Do NOT let it brown):

2 cloves minced garlic
2 tbsp butter

Add

1/2 cup wine
4 tbsp whole grain dijon mustard

Simmer to reduce until the sauce begins to thicken. Reduce heat and add

4 tbsp butter

Reduce heat and stir constantly to slowly melt the butter. As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.

Pan Seared Pork Chops with Dijon Butter Sauce

A quick weekday meal need not be complicated or boring. Our dinner tonight was these simply seasoned, pan fried pork chops which were complimented beautifully with a simple sauce comprised of only 4 ingredients. We served these juicy chops with some simple pasta that was tossed with herbed garlic butter and some steamed green beans for a meal in minutes that tasted great.

The wine in the sauce is easily substituted for chicken stock and the wine doesn't have to be dry; a little sweetness will help balance the slight sourness of the mustard.

Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the  sauce.

Dijon Butter Sauce

Saute over medium heat for only a minute or less to soften the garlic ( Do NOT let it brown):

2 cloves minced garlic
2 tbsp butter

Add

1/2 cup wine
4 tbsp whole grain dijon mustard

Simmer to reduce until the sauce begins to thicken. Reduce heat and add

4 tbsp butter

Reduce heat and stir constantly to slowly melt the butter. As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.

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Mango Rum Barbeque Sauce

Mango Rum Barbeque Sauce

I've been wanting to try this idea for a grilling sauce for a while now so when we planned some simple juicy grilled pork chops for dinner last week and with some ripe mangoes on the counter top at the ready I decided to give it a shot. Boy was it ever good! The sweet and tangy sauce with fragrant rum and spices was perfect with the thick juicy grilled pork chops that were simply marinated for just a half hour in garlic, lime juice and a pinch of cumin. If you'd rather not use the rum, some orange juice would make a good substitute. I can't wait to try it on chicken and maybe some grilled shrimp too.

In a medium saucepan heat over medium heat

• 3 tbsp olive oil

Add:

• 1 chopped white onion
• 3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with 

• 2 very ripe mangoes, diced

Puree together until very smooth. Add the puree back to the pot and add:

• 1/2 cup rice vinegar
• 2 tbsp freshly grated ginger
• 1/2 cup rum
• 1/2 cup honey
• 1/2 tsp five spice powder
• 1/2 tsp cumin
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper (Optional or use more or less to taste)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers.

Mango Rum Barbeque Sauce

I've been wanting to try this idea for a grilling sauce for a while now so when we planned some simple juicy grilled pork chops for dinner last week and with some ripe mangoes on the counter top at the ready I decided to give it a shot. Boy was it ever good! The sweet and tangy sauce with fragrant rum and spices was perfect with the thick juicy grilled pork chops that were simply marinated for just a half hour in garlic, lime juice and a pinch of cumin. If you'd rather not use the rum, some orange juice would make a good substitute. I can't wait to try it on chicken and maybe some grilled shrimp too.

In a medium saucepan heat over medium heat

• 3 tbsp olive oil

Add:

• 1 chopped white onion
• 3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with 

• 2 very ripe mangoes, diced

Puree together until very smooth. Add the puree back to the pot and add:

• 1/2 cup rice vinegar
• 2 tbsp freshly grated ginger
• 1/2 cup rum
• 1/2 cup honey
• 1/2 tsp five spice powder
• 1/2 tsp cumin
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper (Optional or use more or less to taste)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers.

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Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Last night I planned to make simple grilled pork chops using my Maple Chipotle Barbeque Sauce but number one son, Noah, had a yen for tacos. No problem, we combined the two into a very delicious dinner; compromise is what brings family harmony after all.

As the expression goes here in Newfoundland, we all went "face and eyes into it"! We had both hard and soft shell tacos on hand and they were both fantastic. We added some simple homemade chunky avocado salsa to the tacos too which made them even better. I'm always up for a quick, easy dinner idea and this was a particularly good one that I know we will be making again soon.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Serves 4-6

Grill 

8 center loin pork chops

In the last minutes of grilling brush on a good spicy barbeque sauce. You can find my recipe for the Maple Chipotle Barbeque Sauce that I used here.

Let the chops rest covered in aluminum foil for 5 minutes before thinly slicing them across the grain.

Add the sliced pork to either warm soft or hard shell taco shells and top with the salsa.

Chunky  Avocado Salsa

Coarsely chop

2 small tomatoes

1 small red pepper

1 avocado

1/2 small red onion

Add

1 clove minced garlic

finely grated zest of one lime

juice of one lime

1 tbsp chipotle powder

1/2 finely minced jalapeño pepper

1/4 cup chopped fresh cilantro

season with salt and pepper

Toss together well.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Last night I planned to make simple grilled pork chops using my Maple Chipotle Barbeque Sauce but number one son, Noah, had a yen for tacos. No problem, we combined the two into a very delicious dinner; compromise is what brings family harmony after all.

As the expression goes here in Newfoundland, we all went "face and eyes into it"! We had both hard and soft shell tacos on hand and they were both fantastic. We added some simple homemade chunky avocado salsa to the tacos too which made them even better. I'm always up for a quick, easy dinner idea and this was a particularly good one that I know we will be making again soon.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Serves 4-6

Grill 

8 center loin pork chops

In the last minutes of grilling brush on a good spicy barbeque sauce. You can find my recipe for the Maple Chipotle Barbeque Sauce that I used here.

Let the chops rest covered in aluminum foil for 5 minutes before thinly slicing them across the grain.

Add the sliced pork to either warm soft or hard shell taco shells and top with the salsa.

Chunky  Avocado Salsa

Coarsely chop

2 small tomatoes

1 small red pepper

1 avocado

1/2 small red onion

Add

1 clove minced garlic

finely grated zest of one lime

juice of one lime

1 tbsp chipotle powder

1/2 finely minced jalapeño pepper

1/4 cup chopped fresh cilantro

season with salt and pepper

Toss together well.

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