Heat a skillet with 1/2″ of oil over medium heat. Place one tortilla in at a time, using tongs to flip over after 1-3 seconds, then gently, using
the tongs, fold one side over, not touching the other side of the tortilla, and allow to cook for a few seconds and then flip and do the same
to the other side to make a taco shell. Set upside down over a paper towel lined plate, do not lay down on its side. Continue until all have
been fried and sprinkle with a little sea salt.
Fill each taco with pork, bacon, and coleslaw then drizzle with bbq sauce and top with cilantro.
Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until
browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
Brush Gator Hammock Swamp Mustard Honey mustard
sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are
no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about
5 more minutes.
In a large skillet, melt butter and add garlic & red bell pepper and cook over medium heat until pepper is softened; set aside.
In a paper or plastic bag, add flour, salt and pepper and shake to mix. Add pork and shake to coat. Add floured pork, remaining flour mixture,
and to the skillet and cook until pork is browned on all sides.
Mix together Mama Vincente Peach and Vidalia Onion Salsa,brown
sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade
and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill
marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade.
Place a little Mama Vincente Peach and Vidalia Onion Salsa on top of Pork Chop then serve.