Peachy Pork Tacos

🥘 Ingredients

• boneless pork chops
  24 oz
• flour tortillas
  12 unit
• garlic
  4 clove
• lime
  2 unit
• olive
• olive oil
  4 tsp
• parsley
  ¼ oz
• peach
  2 unit
• pepper
• roma tomato
  2 unit
• salt
• shallot
  2 unit
• shredded red cabbage
  8 oz
• sour cream
  1/2 c
• southwest spice blend
  2 tbsp
• sugar
  2 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• large
• medium
• medium
• large pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Halve, pit, and dice peach into ½-inch cubes. Core, seed, and dice roma tomato . Halve, peel, and finely dice shallot . Zest and halve lime . Finely chop parsley . Mince or grate garlic .

   peach: 2 unit, roma tomato: 2 unit, shallot: 2 unit, lime: 2 unit, parsley: ¼ oz, garlic: 4 clove
2. 

   2

   Thinly slice the pork crosswise. In a large bowl, toss boneless pork chops with the garlic, southwest spice blend , a large drizzle of olive oil and a large pinch of salt and pepper. If you have the time, let the pork marinate for up to ⏱️ 2 hours .

   boneless pork chops: 24 oz, southwest spice blend: 2 tbsp, olive oil: 4 tsp
3. 

   3

   In a medium bowl, combine the peach, tomato, shallot, lime zest, lime juice, and parsley. Season to taste with salt and pepper .

   salt, pepper
4. 

   4

   In another medium bowl, combine white wine vinegar and sugar ; stir until the sugar dissolves. Add shredded red cabbage and toss to coat. Set aside to marinate.

   white wine vinegar: 2 tbsp, sugar: 2 tsp, shredded red cabbage: 8 oz
5. 5

   Cook the pork: Wrap flour tortillas in foil and place in the oven for ⏱️ 5 minutes to warm. Heat a large drizzle of olive oil in a large pan over medium-high heat. Working in batches if necessary, add the pork to the pan and cook until browned and cooked to your liking, about ⏱️ 2 minutes per side.

   flour tortillas: 12 unit, olive
6. 6

   Assemble and plate: Build each taco with some of the pork, slaw, peach salsa, and a dollop of sour cream . Serve immediately.

   sour cream: 1/2 c