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Add a photoI entered a recipe contest last fall and this is the result!
This recipe looks more complicated than it is, and I hope you enjoy!
Ingredients
- 4 cups packaged finely shredded green cabbage
- 2 medium Granny Smith apples, peeled, cored and julienned or coarsely shredded
- 2 tablespoons chopped fresh cilantro
- ¼ cup honey
- ¼ cup cider vinegar
- 3 tablespoons vegetable oil
- 4 boneless pork top loin chops
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 fresh serrano peppers, seeded and finely chopped*
- 1 15-ounce can tomato sauce
- ½ cup water
- 8 6- to 7-inch flour tortillas
- 4 ounces cheddar or Monterey Jack cheese, shredded (1 cup)
Directions
- In a medium bowl combine cabbage, apples
- and cilantro.
- In a small bowl, whisk together honey, vinegar and 3 tablespoons oil.
- Add to cabbage mixture and toss to coat; set aside.
- Trim fat from pork chops.
- Sprinkle pork chops with garlic powder, salt and pepper.
- In a large skillet heat 1 tablespoon oil over medium heat.
- Add pork chops and brown on both sides.
- Add serrano peppers to skillet and cook and stir 2 minutes or until softened.
- Add tomato sauce and water to skillet. Bring to boiling.
- Reduce heat and simmer, covered, 15 minutes or until pork is 160°F.
- Remove pork from skillet.
- When cool enough to handle, thinly slice pork.
- Drizzle with some of the cooking liquid, if desired.
- Heat a large dry skillet over medium heat.
- On each flour tortilla, place 2 tablespoons cheese.
- Top with 1/3 cup pork and ¼ cup coleslaw.
- Fold in half.
- Place two filled tacos in the skillet.
- Weight with another small skillet.
- Cook 1 to 2 minutes per side or until browned.
- Repeat until all 8 tacos are cooked.
- Serve tacos with remaining coleslaw mixture.
- Makes 8 tacos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 8 servings | |
| Calories 497 | |
| Calories from Fat 228 | 46% |
| Total Fat 25.53g | 32% |
| Saturated Fat 8.42g | 34% |
| Trans Fat 0.3g | |
| Cholesterol 149mg | 50% |
| Sodium 632mg | 26% |
| Potassium 1014mg | 29% |
| Total Carbs 18.13g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 15.64g | 10% |
| Protein 47.53g | 76% |
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