Game Day Pork and Chile Wraps Recipe

Photo by: National Pork Board In medium skillet over medium-high heat, warm oil. Sprinkle pork chops with salt and pepper and cook until browned and internal temp. reaches 155°F, about 3 mins. per side. Place chops on a plate and let rest 5 mins.

Cut chops into 1/4-in. slices.

Microwave tortillas on high until slightly warm and softened, about 30 sec. Place tortillas on workspace and top with pork, avocado, onion, chiles and salad greens stopping 2 inches short of one edge.

Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, then fold in the 2-in. edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas and serve. Yield: 4 servings.

Tip: Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

Buying/Handling/Storing Tip: Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.

Ask Your Butcher: Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.

About the Cut: A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.

Cooking Method: Sautéing.

COOKING BASICS:

Heat a small amount of oil in a large heavy skillet over a medium-high heat.

Place pork in skillet; do not cover.

Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.