Sean visited Angel’s Mexican Haven for a little divine inspiration. While there, he tries their famous pork chop taco!
Ingredients
Pork Chops
· 2 pork chops ¾–1 inch thick
· 1 1/2 cups all-purpose flour
· 1 tbsp kosher salt
· 2 tsp freshly cracked black pepper
· 1 tsp garlic powder
· neutral oil for frying
Sweet Apple Habanero Slaw
· 2 sweet apples Honeycrisp or Fuji, julienned(match Sticks)
· 2 cups green cabbage shredded or finely sliced
· 1 cup red cabbage shredded or finely sliced
· 1 small carrot shredded
· 2 tbsp red onion finely diced
· 1 small habanero minced; seeded for less heat
· 1/3 cup mayonnaise
· 1 tbsp apple cider vinegar
· 1 tbsp honey
· 1/2 tsp kosher salt
· 1/4 tsp black pepper
· 1 tsp lemon juice prevents browning
For Assembly
· 6 small tortillas flour or corn, warmed
· cotija cheese crumbled, optional
· lime wedges optional
Make the slaw
1. Julienne the apples and toss apples with lemon juice. Shred or thinly slice cabbage, shred carrot, chop red onion, and dice habanero.
2. Combine all vegetables and fruit in a large bowl.
3. In a separate bowl combine mayonnaise, vinegar, honey, salt and pepper and whisk
4. Add the sauce mixture to the slaw a little at a time to achieve the consistency you prefer.
Fry the Pork Chops
1. Mix flour, salt, pepper, garlic powder.
2. Cut the pork chops into strips. I prefer 3/4"x3/4"
3. Dredge the strips in flour mixture. Ensuring they are evenly coated.
4. Heat 1" inch oil to 350-360°F. Fry until internal temperature is 145°F.
5. Assemble: Add sliced pork to warm tortillas. Top with slaw. Finish with cotija and lime if desired.
