Gluten-free, veggie packed tacos made with pork chops, charred kale, and diced tomatoes in a corn tortilla.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Calories 396kcal
Author Stephanie Simmons
Ingredients
6-7thin cut pork chops
12-14corn tortillas
2-3medium tomatoesdiced
4cupscurly kale
Lawry's seasoning saltto taste
1TBSolive oil
Instructions
Season the pork chops with the seasoning salt (or seasoning of your choice) and let rest for 5-10 minutes.
Heat the olive oil in a pan over medium heat. Cook the pork chops, in batches if necessary so as not to crowd the pan, for 2-3 minutes on each side. Keep the lid on the pan between flipping the pork chops. Repeat until they're all cooked.
Tear the kale leaves off the stems. Add a little extra oil to the pan if needed and cook the kale, pressing it down into the pan with the back of your spatula. The goal here is to get some blackish-brownish charred spots on the kale. It will also wilt some.
Next, add a splash more oil, if needed, to the pan and warm the tortillas for a minute or two.
Assemble the tacos - cut the pork chops up, add the kale, and some diced tomato. They also go well with some avocado!
NOTE: The nutrition info and serving yield is based on using one pork chop for every two tacos. This may also differ depending on how many pork chops you get in a pack.