Chipotle Pork Fajitas and Tri-Color Vegetable Saute

Hello!! Yesterday I felt pretty terrible, so I didn't cook at all. We just did leftovers for lunch and dinner, and Husband picked up some spinach artichoke dip for us to munch on while we continued to work our way through theentire series of The Unit that I got him for Father's Day. He loved that show, and we were pretty upset over it being cancelled. It turns out it had high ratings for it's time slot, but because the average audience was older, they cancelled it over advertisers' complaints. Boo, that show was awesome!

I didn't cook lunch today, I was feeling pretty crappy still, so we just did leftovers. For dinner, I made chipotle pork soft tacos with a tricolor veggie saute. It was yummy yummy!! I used bone-in pork chops, because I think they taste better than boneless, but if you don't want to carve around the bone (which only takes an extra minute, and I personally think it's worth the slight added time), then use boneless chops.


I could have taken a better picture, but since I wasn't feeling well, I didn't really care today. Sorry.

If you want these tacos in you're belly, you're gonna want;
(This takes about 20 minutes to prep and cook, and 2 to 24 hours to marinate.)

4 bone-in pork loin chops, about 3/4 inch thick
1/4 cup sherry vinegar
1 tablespoon brown sugar
1 tablespoon chopped fresh thyme
salt
pepper
1/2 teaspoon ground cumin
dash ground cloves
2 chipotle peppers in adobo, finely chopped (about 2 tablespoons)
4 cloves garlic, minced
8 small whole wheat flour tortillas (or 4 medium)
shredded napa cabbage
chopped tomato
shredded pepper jack cheese
sour cream
salsa

Place shops in a plastic resealable bag. In a small bowl, whisk together the vinegar, brown sugar, thyme, salt, cumin, pepper, cloves, chipotle peppers, and garlic. Pour the marinade over pork and seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag and massaging meat occasionally. Remove chops from bag, discarding leftover merinade.

Preheat grill pan over medium-high heat. Grill chops 12 to 15 minutes, turning once halfway through cooking. Let the meat rest 5 minutes before slicing across the grain into bite sized strips.

Place tortillas on grill pan, and grill 30 seconds, until warm and pliable, turning once. Serve pork on tortillas. Serve cabbage, tomato, cheese, sour cream, and salsa alongside.

This serves 4 (or 2 if you like a little more meat in your taco)

For the veggies;
This recipe takes about 12 minutes to prep and cook

cooking spray
1 red onion, sliced thick
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1 tablespoon cumin seeds
4 zucchini, thinly sliced on a sharp diagonal
2 tablespoons chopped fresh oregano
salt
pepper

Heat a large skillet over medium heat and coat with cooking spray. Add onion, peppers, and cumin, and saute until vegetables are slightly tender, about 5 minutes. Add zucchini and oregano and cook until zucchini is crisp tender, another 5 minutes. Season with salt and pepper to taste and cool slightly before serving.

This recipe serves 8

I hope you enjoy! It was a super yummy meal!!