Grilled Pork Chop Tacos with Shredded Cabbage and Watermelon Salsa

Flour

For the pork chop:

  • 1 lb boneless pork loin chops

For the marinade:

  • ¼ c. olive oil
  • 2 tbsp. ancho chile powder
  • 1 tbsp. onion – chopped
  • 1 tbsp. garlic – chopped
  • 2 tsp. oregano – chopped
  • 3 tbsp. Worcestershire
  • ½ tsp. lime juice
  • 2 tsp. cumin
  • Marinate pork chops for 4 hours. Grill to medium* or your desired level of doneness and slice.
  • *Please ensure pork reaches a safe cooking temperature of 160 °F.

For the salsa:

  • 2 c. watermelon – seeds removed, medium dice
  • ¼ c. green onion – chopped
  • ¼ c. Anaheim chiles – small dice
  • 4 mint leaves – chopped
  • 3 tbsp. cilantro – chopped
  • 2 tbsp. lime juice
  • ¼ c. radish – julienned
  • Salt to taste
  • Combine all ingredients.

To plate:

  • Heat Tortilla Land flour tortillas until just golden on either side. Fill with grilled pork and top with salsa.
  • Suggested garnish – shredded purple cabbage