Add whatever you like to the salad mixture to make it your own—for example, tomato, bell pepper, or shredded carrots. You can even use other types of greens instead of the romaine—try mixed greens, spinach, arugula, or a combination. Recipes courtesy Danielle Smith on behalf of the National Pork Board
- 24 ounces New York pork chops (top loin, about 3/4-inch thick)
- 6 tablespoons barbecue sauce (divided)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon paprika (ideally smoked paprika)
- 4 cups romaine lettuce leaves (shredded, about 1 head)
- 1 cup corn kernels (about 1 ear)
- 1/2 cup fresh basil (chopped)
- 1/4 cup feta cheese (crumbling)
- 4 scallions (thinly sliced)
- 4 flour tortillas (9 to 10-inch)
- Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill 2 minutes per side. Use 2 tablespoons of the barbecue sauce to brush both sides of the chops and continue to cook until internal temperature reaches 145 degrees F, about 2 minutes per side. Remove chops from grill and let rest 3 minutes.
- Meanwhile, in a small bowl, whisk together oil, vinegar, and paprika. In a large bowl, combine romaine, corn, basil, feta, and scallions. Add dressing and toss. Add salt and pepper to taste.
- Thinly slice pork. Heat a large skillet over medium heat. Place a tortilla in the skillet and cook until warm and softened, about 30 seconds per side. Transfer to a work surface and arrange 1/4 of salad mixture in a line across the tortilla, stopping about 2 inches short of one edge. Top with 1/4 of the pork. Fold one side of the tortilla up and over the fillings, tucking the fillings in tightly, then fold in the 2-inch edge. Continue rolling the tortilla toward the other side, securing it with a toothpick if necessary.
- Repeat with the remaining tortillas. Serve with the remaining 1/4 cup of barbecue sauce on the side for dipping.