- 1 pound boneless pork loin chops (3/4 to 1 inch thick)
- Salt and pepper (optional)
- 1 cup Cascadian Farm® organic frozen sliced peaches, 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
- 1 (4.7 ounce) package Old El Paso® Stand 'N Stuff™ taco shells
- 1/2 small red onion, thinly sliced
- 2 1/2 cups chopped romaine lettuce
- 2 avocados, pitted, peeled and cut into wedges (optional)
- 2 limes, cut into wedges
- 1 bunch fresh cilantro (optional)
- 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 degrees 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.