It’s Tuesday, and that means you’re probably thinking about tacos. (I think about them on all of the other days of the week too.) Here I make quick, easy tacos using beautifully sautéed pork chops as the main attraction. The pork is paired with an easy guacamole and sliced radishes, and is wrapped in corn tortillas (which are by nature also gluten-free). With just a few ingredients from the grocery store you can be stuffing your face full of tacos in no time.
Have you ever thought to yourself:
“I have this one ingredient. I should make this dish that uses it as the main component. But wait! I don’t have any of the other ingredients that I need and I’m too lazy to put on pants to go buy them.”?
Well, I certainly have. (And yes, I have the occasional monologue running through my brain at any given moment.) That was the case recently with some super ripe avocados and a desire for guacamole. Thus brought to life my pantry guacamole recipe—ripe avocados get mixed with the juice from a jar of pickled jalapenos, ground cumin, garlic powder, and salt. Boom! Instant guacamole.
Ingredients:
- pork chops
- salt
- black pepper
- garlic powder
- chili powder
- ground cumin
- vegetable oil
- corn tortillas
- guacamole
- sliced radishes
Procedure:
- Season the pork with salt, pepper, garlic powder, chili powder, and ground cumin.
- Put some oil in a stainless steel or cast-iron skillet over medium-high heat until very hot. Sear the pork until golden brown on each side, 3 to 5 minutes per side depending on the thickness of the chops.
- Transfer the pork chops to a cutting board to rest for about 10 minutes before slicing.
- Assemble your tacos on the corn tortillas with some guacamole, a few pieces of pork, and some sliced radishes.
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