Recipe

Spiced Rubbed Porkchop Tacos With Bleu Cheese And Cranberry Salsa Recipe

Add Step-by-Step Photos	Tinymango / All my dishes 1 year, 1 month ago 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. I got the spice rub mixture... More Prep:15m Cook:30m Servings:8	Tinymango
	mexican pork tacos healthy

muy delicioso!

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Ingredients

Porkchops:

4- 1/2 inch pork chops rubbed with this spice blend:

2 1/2 tblspn paprika

2 tblspn salt

2 tblspn garlic powder

1 tblspn black pepper

1 tblspn onion powder

1 tblspn cayenne

1 tblspn dried oregano

1 tblspn dried thyme

caramelised onions:

2 tblspn butter

1 large sweet onion, halved and chopped

roasted red pepper and cranberry salsa:

1 can whole berry cranberry sauce

2 roasted red peppers, diced

grated zest and juice from one small orange

2 large garlice cloves, diced small

2 tblspn sweet onion, diced

1 roma tomato, diced

1/3 cup fresh cilantro

salt and pepper to taste

8 prepackaged corn tortillas

1 tblspn butter

1/4 cup crumbled high quality bleu cheese

1 cup organic baby mixed greens.

Directions

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.

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Comments

chefmeow 1 year, 1 month ago said:
My kind of recipe and what a great idea for leftover chops. Thanks for what sounds like a magnificent post. Have it bookmarked to make next time we have chops.

sxrxrr 1 year ago said:
Looks and sounds Great