Tacos are always a go-to meal for our family when we want all the food groups in a quick dish. I made these up about a year ago when I was trying to find something to do with pork chops I had in my freezer. I figured pineapple would taste good with them, so I went for an island-style dish and added the pico de gallo for some more vegetables and a little saltiness. We ended up with this:
Prep Time: 15 minutes
Cook Time: 30 minutes
- 8 hard taco shells (you can use soft if you prefer, but I think the hard taste better)
- 1.5 lbs pork chops, preferably thinly sliced, trimmed of excess fat
- 1 T canola oil
- ¼ t salt
- ¼ t pepper
- ½ t cumin
- ¼ t red pepper powder
- ½ cup red onion
- ¼ cup fresh cilantro
- 1 20-oz can pineapple tidbits in juice (not syrup), drained but save the juice
- 1 cup canned black beans, rinsed
- pico de gallo (see my recipe here)
- shredded cheddar cheese, if desired
Preheat the oven and cook the taco shells as directed. Cut the pork chops into ½-inch, bite-size pieces. Add them to the canola oil and cook over medium heat. As they cook, add the salt, pepper, cumin, and red pepper, and stir to coat each piece well.
While the pork chops continue to cook, dice the red onion into ¼-inch pieces and mince the cilantro. Drain and rinse the black beans. Once the pork chops are almost fully cooked (about 10 minutes), add the onion, cilantro, and pineapple tidbits to the pan along with about 1/3 cup of the juice from the pineapple.The juice should about half-way cover the pork chop pieces (you want it to be enough to soak the ingredients but also be able to cook down).
Bring the mixture to a boil. Reduce the heat and let simmer uncovered until the pork is fully cooked and most of the pineapple juice is soaked up or evaporated, about 20 minutes. Be sure to take it off the heat before the mixture dries out. You want it to be juicy with a sort of pineapple juice glaze.
Meanwhile, make the pico de gallo. When the pork is ready, add the beans to the pork mixture and stir gently. Let cook until the beans are heated, a few minutes.
Add the mixture to the taco shells with the pico de gallo and shredded cheese, if desired. Makes about 8 tacos.