Spiced Rubbed Porkchop Tacos With Bleu Cheese And Cranberry Salsa
From tinymango 16 years ago
- 30 minutes to make
- Serves 8
I created this dish using leftovers from a porkchop dish. Tacos are one of my favourite foods and are incredibly versatile. Despite this daunting ingredient list, everything is quite simple and quick to throw together. Read more
I got the spice rub mixture from an Emeril recipe, and the salsa recipe from a health food store display in a small college town in Virginia while visiting a friend. Somehow in my mind I one day combined all these elements to make a delicious pseudo Mexican recipe.
Of course the salsa can be made up to 48 hours ahead and is better for it, allowing the flavours to steep and meld. The pork is also quite good if made 24 hours ahead and allowed to chill.
my splendid boy sean lynch took this photograph
See lessIngredients
- Porkchops: shopping list
- 4- 1/2 inch pork chops rubbed with this spice blend: shopping list
- 2 1/2 tblspn paprika shopping list
- 2 tblspn salt shopping list
- 2 tblspn garlic powder shopping list
- 1 tblspn black pepper shopping list
- 1 tblspn onion powder shopping list
- 1 tblspn cayenne shopping list
- 1 tblspn dried oregano shopping list
- 1 tblspn dried thyme shopping list
- caramelised onions: shopping list
- 2 tblspn butter shopping list
- 1 large sweet onion, halved and chopped shopping list
- roasted red pepper and cranberry salsa: shopping list
- 1 can whole berry cranberry sauce shopping list
- 2 roasted red peppers, diced shopping list
- grated zest and juice from one small orange shopping list
- 2 large garlice cloves, diced small shopping list
- 2 tblspn sweet onion, diced shopping list
- 1 roma tomato, diced shopping list
- 1/3 cup fresh cilantro shopping list
- salt and pepper to taste shopping list
- 8 prepackaged corn tortillas shopping list
- 1 tblspn butter shopping list
- 1/4 cup crumbled high quality bleu cheese shopping list
- 1 cup organic baby mixed greens. shopping list
How to make it
- Warm 2 tblspn butter in medium saucepan, over medium-low heat. add onions and let cook until soft, browned and transluscent, about 20 minutes. set aside.
- preheat oven to 400 degrees fahrenheit or preheat grill (i prefer to mark these on the grill and then finish them in the oven.) rub porkchops with spice mixture, grill or place on a cookie sheet sprayed with cooking spray and cook porkchops for about 25 minutes (this depends on thickness.) let cool, and then slice very thinly.
- prepare salsa (can be prepared 24 hours ahead, which allows flavours to steep and blend.) in a large bowl, empty can of whole berry cranberry sauce. gently loosen and separate berries; no need to chop. mix in all other ingredients.
- in a small saute pan, heat a small bit of the remaining butter and add tortilla, cook until browned slightly and warmed through. repeat with remaining tortillas, replenishing the fat in the pan when needed, and placing tortillas in a heat resistant glass plate set on a slightly warm burner on covered with a cloth towel to keep warm.
- assemble tacos, with meat, caramelised onions, salsa, greens and bleu cheese.
muy delicioso!
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The Rating
Reviewed by 4 people-
Well done for creating a lovely dish ~ 5 forks
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in My Kitchen loved it
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Looks and sounds Great
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in Moonglow, Bermuda loved it
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