• 1 1/2 pound pork loin, cut into 3/4-inch chops
  • 2 tablespoons olive oil

  • Mexican Adobo Rub*

  • 1/4 cup sweet paprika
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon cumin
  • 2 tablespoons canned chipotle chile in adobo sauce, crushed
  • 1 teaspoon dried oregano
  • 2 tablespoons kosher salt, or to taste
For Mexican Adobo Rub:
In a medium-sized bowl, combine all the ingredients and mix to form a rub. Set aside.

Season pork with Mexican Adobo rub, making sure pork is well coated with the mixture. Heat olive oil in frying pan and sear the pork chops on both sides, approximately 6 minutes on each side. Cook pork to an internal temperature between 145 degrees F. to 160 degrees F. (use a digital thermometer). Remove pork from the frying pan and let rest 10-15 minutes before slicing into ¼ inch strips.

4 servings (Nutritional information for 2 tacos per serving, no additional toppings)

*Note: If preferred, use store-bought Mexican Adobo from Hispanic supermarket
Serve with warm corn or flour tortillas. Have guest create their own tacos with bowls of pico de gallo, guacamole, sour cream, cotija cheese, beans, radishes, lime wedges and cilantro.

Calories: 515 calories

Protein: 39 grams

Fat: 22 grams

Sodium: 3469 milligrams

Cholesterol: 85 milligrams

Saturated Fat: 6 grams

Carbohydrates: 39 grams

Fiber: 6 grams