Ingredients
1
lb boneless pork loin chops (3/4 to 1 inch thick)
Salt and pepper, if desired
1
cup Cascadian Farm® organic frozen sliced peaches (from 10-oz bag), slightly thawed, coarsely chopped
1
cup Muir Glen™ organic medium chipotle salsa
3
tablespoons honey
3
tablespoons red wine vinegar
2
tablespoons finely chopped garlic (10 to 12 medium cloves)
1
box (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
1/2
small red onion, thinly sliced
2 1/2
cups chopped romaine lettuce
2
avocados, pitted, peeled and cut into 10 wedges, if desired
2
limes, cut into 10 wedges
1
small bunch fresh cilantro, if desired
Preparation
Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center of chops reads 160°F. Remove from skillet; place on cutting board to cool slightly. Remove skillet from heat.
To same skillet, carefully add peaches, salsa, honey, vinegar and garlic. Cook over medium-high heat about 5 minutes, stirring constantly, until mixture is thickened. Cut pork into 1/2-inch pieces; stir into peach mixture. Meanwhile, heat taco shells as directed on box.
To serve, divide pork mixture evenly among warm taco shells. Top each with onion and lettuce. Garnish each with 1 avocado wedge; squeeze juice from 1 lime wedge over each and garnish with cilantro.
