Spiced Rubbed Porkchop Tacos With Bleu Cheese And Cranberry Salsa Recipe

Warm 2 tblspn butter in medium saucepan, over medium-low heat. add onions and let cook until soft, browned and transluscent, about 20 minutes. set aside.

preheat oven to 400 degrees fahrenheit or preheat grill (i prefer to mark these on the grill and then finish them in the oven.) rub porkchops with spice mixture, grill or place on a cookie sheet sprayed with cooking spray and cook porkchops for about 25 minutes (this depends on thickness.) let cool, and then slice very thinly.

prepare salsa (can be prepared 24 hours ahead, which allows flavours to steep and blend.) in a large bowl, empty can of whole berry cranberry sauce. gently loosen and separate berries; no need to chop. mix in all other ingredients.

in a small saute pan, heat a small bit of the remaining butter and add tortilla, cook until browned slightly and warmed through. repeat with remaining tortillas, replenishing the fat in the pan when needed, and placing tortillas in a heat resistant glass plate set on a slightly warm burner on covered with a cloth towel to keep warm.

assemble tacos, with meat, caramelised onions, salsa, greens and bleu cheese.