In the recent past I’ve started to look for ways to get us out of our at home food rut. So I’ve been brainstorming how to keep recipes simple but add a twist. This recipe is a product of that. These tacos turned out better than I was expecting and will probably making their way into our regular rotation.
Besides being downright tasty, I love how colorful these are. The small pork chops work well for our little family. This can easily be modified though by adding more chops or even using a port tenderloin, which I will be trying next time.
– 4 thin boneless pork chops
– 2 TBS sesame or olive oil
– 2 cups soy sauce
– 1 cup brown sugar
– 2 TBS grated ginger
– 2 TBS minced garlic
– 3 TBS flour
– 2 carrots shredded for topping – more as needed
– 1/4 a head of cabbage shredded for topping – more as needed
– 1/4 cup chopped scallions or green onions for topping – more as needed
– 1 package small corn tortillas
1. Coat pork chops in sesame or olive oil and place in crock pot.
2. In a bowl mix together soy sauce, brown sugar, ginger, garlic, and flour. Pour mixture over pork chops and cook until pork chops are cooked through. On low it should take about 4 hours. On high it should take about 2 hours.
3. Remove and shred pork chops in food processor.
4. The sauce should not need extra salt and should be thick enough to use on the tacos. Taste to be sure though, and if the sauce is too thin slowly whisk in 1 TBS flour at a time until it thickens.
5. Heat tortillas in a lightly greased skillet over low to medium heat for a few seconds on each side until the tortilla is soft and pliable.
6. Build the tacos by spooning sauce down middle of the tortilla. Add shredded pork, carrots, cabbage, and scallions. Serve and enjoy!