Pat pork chops dry and place into a large bag or dish.
Add 3 tbsp Olíva! Smoked Chaabani Olive Oil, 2 tbsp Olíva! Pineapple White Balsamic, 2 tbsp Wozz! Jamaican Jerk Chutney, 1 ½ tbsp Smoky Paprika Chipotle Seasoning, and salt & pepper to taste.
Mix well until every pork chop is fully coated! Set aside and let pork chops marinate at room temperature for at least 30 minutes.
In a separate bowl, add the tomatoes, red onion, jalapeño, and 1 tbsp of the cilantro. Stir gently to combine.
Add salt & pepper to taste. Toss again to fully combine ingredients and set aside for later.
Remove skin and seeds from the avocados and place into a medium sized bowl.
Gently mash with a fork until avocados are broken down but your avocado mixture still has nice chunks.
Add ½ tbsp Olíva! Pineapple White Balsamic, juice of 1 lime, garlic, cumin, and 1 tbsp of the cilantro. Add salt & pepper to taste.
Stir well to combine all the flavors.
Preheat your grill to 375/400°F. (If you don't have a grill, a large skillet *cast iron preferred* can be used on stovetop)
If you wish to grill the pork chops on a sheet of heavy duty aluminum foil, rub the remaining tbsp of Olíva! Smoked Chaabani Olive Oil onto the foil before laying pork chops onto grill. If not, throw your pork chops directly on the grill!
For stovetop, add remaining tbsp Smoked Chaabani into your skillet before sautéing.
Cook for about 4 minutes per side. Remove from heat and let chops rest for 10 minutes.
Once rested, slice chops into small bite sized cubes for your tacos!
Gently warm and cook the tortillas in a heated skillet with a drizzle of plain EVOO or a 50/50 mix of plain EVOO & the Smoked Chaabani.
Add pork, salsa, guacamole, top with additional cilantro if desired. Serve with lime wedge. ENJOY!
Ingredients
Directions
Pat pork chops dry and place into a large bag or dish.
Add 3 tbsp Olíva! Smoked Chaabani Olive Oil, 2 tbsp Olíva! Pineapple White Balsamic, 2 tbsp Wozz! Jamaican Jerk Chutney, 1 ½ tbsp Smoky Paprika Chipotle Seasoning, and salt & pepper to taste.
Mix well until every pork chop is fully coated! Set aside and let pork chops marinate at room temperature for at least 30 minutes.
In a separate bowl, add the tomatoes, red onion, jalapeño, and 1 tbsp of the cilantro. Stir gently to combine.
Add salt & pepper to taste. Toss again to fully combine ingredients and set aside for later.
Remove skin and seeds from the avocados and place into a medium sized bowl.
Gently mash with a fork until avocados are broken down but your avocado mixture still has nice chunks.
Add ½ tbsp Olíva! Pineapple White Balsamic, juice of 1 lime, garlic, cumin, and 1 tbsp of the cilantro. Add salt & pepper to taste.
Stir well to combine all the flavors.
Preheat your grill to 375/400°F. (If you don't have a grill, a large skillet *cast iron preferred* can be used on stovetop)
If you wish to grill the pork chops on a sheet of heavy duty aluminum foil, rub the remaining tbsp of Olíva! Smoked Chaabani Olive Oil onto the foil before laying pork chops onto grill. If not, throw your pork chops directly on the grill!
For stovetop, add remaining tbsp Smoked Chaabani into your skillet before sautéing.
Cook for about 4 minutes per side. Remove from heat and let chops rest for 10 minutes.
Once rested, slice chops into small bite sized cubes for your tacos!
Gently warm and cook the tortillas in a heated skillet with a drizzle of plain EVOO or a 50/50 mix of plain EVOO & the Smoked Chaabani.
Add pork, salsa, guacamole, top with additional cilantro if desired. Serve with lime wedge. ENJOY!
