Makes approx 12-18 tacos. You Will Need: 1.5 pounds boneless pork chops, cut into thin; strips or 1-inch chunks; 1 pouch seasoning mix; 2 Tbsp cooking oil; 1 can pineapple chunks in juice (20oz); Juice of 1 lime. Directions: Toss pork with half the seasoning pouch. In a Dutch oven or large skillet, heat oil over med-high heat. Add pork and cook, stirring occassionally, 6-10 min or until well browned on all sides. Add pineapple chunks with juice and remaining seasoning and stir to combine. Simmer over medium-high heat 15-20 min., R, stirring occasionally, until a glazey sauce has developed. Add a splash of water as needed to prevent drying. Stir in lime juice and serve on warmed tortillas with your favorite toppings, like cilantro and pickled onions. For crispier pork: After cooking, transfer pork, pineapple, and accumulated sauce to a foil-lined baking sheet. Place under a preheated broiler 2-6 minutes or until dark brown and deeply caramelized.

Stonewall Kitchen