Gloss Recipe: Pork Tacos with Pineapple Salsa

As much as I wan to embrace the flavors of fall, the thermometer (and the Weather Channel) is telling me it’s still summer. I mean, don’t get me wrong.

It’s nice that the pools are still open and I’m not ready to retire my dresses and tank tops but I am ready for pumpkin spice lattes, apple-picking and leaves changing.

Before fall is officially here, I’m all about finishing off the summer with fresh fruit salsas, peach and pineapple and just about ay other seasonal flavor that you can think of.

Whether you have fresh pineapple on hand (and, why not?) or you stock your pantry with the canned variety, lend a little tropical flavor to this dish no matter what the time of year.

Pork Tacos with Pineapple Salsa

Ingredients:

2 fresh peaches, diced
Hearty handful of cherry tomatoes, chopped
1 small can of sliced pineapple
Pineapple juice (just whatever is left over from the can)andful of basil, chopped
Juice from one lime
2 Tablespoons olive oil
3 pork chops, sliced thin
2 shallots, chopped
2 cloves of garlic, chopped
Salt and pepper to taste

Directions:
1. Combine first seven ingredients in a small bowl.

2. In a large skillet heat olive oil to medium-high; saute onion and garlic with cumin until onions are soft and translucent. Add the pork and remaining pineapple juice. Let cook until heated through, about 10 minutes

3. Serve pork chop over corn tortillas with salsa and sour cream, if desired.

(Photo Credit: Angie Trigilio)