Have with Spicy Chipotle Rice or have as part of a game day buffet.
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 12 ounces boneless center-cut pork loin chops, 3/4-inch thick, lean
- 4 8-inch tortillas, 98% fat free
- 1/4 avocado, pitted, peeled, thinly sliced
- 1/3 cup red onion, thinly sliced
- 1 4-ounce can diced green chilies
- 4 cups mixed salad greens (about 2 ounces)
In medium skillet over medium-high heat, warm the oil. Sprinkle the pork chops with salt and pepper and cook about 3 to 4 minutes per side until browned and internal temperature reaches 145 degrees F. Place the chops on a plate and let rest 5 minutes.
Cut the chops into 1/4-inch slices.
Microwave the tortillas on high until slightly warm and softened, about 30 seconds. Place the tortillas on a workspace and top with the pork, avocado, onion, chilies and salad greens, stopping 2 inches short of one edge.
Working with 1 tortilla at a time, fold one side of the tortilla up and over the fillings. Tuck the fillings in tightly, then fold in the 2-inch edge. Continue rolling the tortilla toward the other side, securing with a toothpick if necessary. Repeat with the remaining tortillas and serve.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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