Grilled Pork Tacos
The leftover grilled whiskey-brined pork chops became tacos. J picked cheese for the tacos, which was Italian cheese that we had never had before: Santa Teresa. The soft, delicate, milky cheese with remarkable flavor was surprisingly perfect to the tacos. Besides cheese, we had fresh lettuce, fresh tomato, tomato salsa, guacamole, hard corn and soft flour tortillas, and lime wedge as toppings. We stir-fried diced grilled pork with Penzey's taco seasoning. It was a smart transformation.
