Combine first 10 ingredients in a 13- x 9- x 2-inch baking dish, stirring well. Trim fat from chops. Add chops to marinade, turning to coat. Cover and marinate in refrigerator 8 hours, turning chops occasionally.
Bake chops in marinade, covered, at 325° for 1 hour, basting occasionally with marinade. Uncover and bake an additional hour or until most of the liquid is absorbed and meat is saucy. Let cool slightly, and shred.
Spoon 3 1/2 tablespoons shredded pork down center of each tortilla. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup shredded lettuce and 1 tablespoon yogurt.
To Freeze: Divide shredded pork evenly among 4 labeled heavy-duty, zip-top plastic bags or airtight containers. Freeze up to 3 months. To Serve Two: Thaw 1 (2-serving) bag in refrigerator or microwave oven. Cook pork in a nonstick skillet over medium heat, stirring frequently, 4 minutes or until thoroughly heated, adding 2 tablespoons water, if necessary. Spoon pork mixture evenly down centers of 4 tortillas. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup lettuce and 1 tablespoon yogurt.
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