To start, there were two boneless pork loin chops. Perfect start.
Next step...it's a holiday, so let's go for something with a Mexican inspiration.
Take the chops and slice into thin strips and heavily season with a plethora of herbs and spices. Saute with some olive oil.
Saute 1/2 an onion and 1/2 a pepper in the pan with a little additional olive oil. Add a small bit of water or broth to deglaze the pan and start a seasoned sauce.
Add a can of diced tomatoes and the sliced pork back to the pan. Stir and simmer until heated through. Finish with a squeeze of fresh lime juice.
Serve up in tortillas.
Dress with a little shredded cheese, sour cream, guacomole...whatever you like.
This was actually really tasty. Highly seasoned, but not overly spicy! And I didn't have to go shopping!!!
Mexican Spiced Pork Tacos
2 boneless pork chops; sliced into thin strips
1 1/2 tsp chimayo chili pepper
1 tsp oregano
1/2 tsp cinnamon
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
10 grinds black pepper
2 TB olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 can diced tomatoes
1 lime, juiced
Mix the first 8 ingredients together. Let sit for an hour (in the fridge).
Saute the pork strips, in batches, in the olive oil. Remove to a plate.
While the pan is still hot, add the oinion, garlic, peppers. Cook until they start to sweat and soften. Add 1/4 cup of water to deglaze the pan, releasing the toasted spices in the bottom of the pan. Simmer for a minute. Add the tomatoes and the pork. Stir and cook until heated through. Finish with a squeeze of fresh lime juice.
Use as a filling for tacos, for a main dish with rice/beans on the side. This would work well with chicken and probably beef, maybe even a firm white fish. Tasty.