Ingredients
6 (1-inch-thick) boneless pork chops
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
12 (6-inch) fajita-size flour tortillas
Lime wedges
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Cultural history of Mexican food in America — food writing at its best
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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Cultural history of Mexican food in America — food writing at its best
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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Let pork stand at room temperature 30 to 40 minutes. Meanwhile, prepare Cilantro Slaw. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with olive oil, and sprinkle with salt and pepper. Grill pork over lit side of grill, covered with grill lid, 4 minutes on each side; transfer pork to unlit side, and grill, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Let stand 5 minutes. Thinly slice pork. Place pork in warm tortillas; top with Cilantro Slaw. Serve with lime wedges.