2
tablespoons finely chopped garlic (10 to 12 medium cloves)
1
box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
1/2
small red onion, thinly sliced
2 1/2
cups chopped romaine lettuce
2
avocados, pitted, peeled and cut into 10 wedges, if desired
2
limes, cut into 10 wedges
1
small bunch fresh cilantro, if desired
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Steps
1
Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center of chops reads 160°F. Remove from skillet; place on cutting board to cool slightly. Remove skillet from heat.
2
To same skillet, carefully add peaches, salsa, honey, vinegar and garlic. Cook over medium-high heat about 5 minutes, stirring constantly, until mixture is thickened. Cut pork into 1/2-inch pieces; stir into peach mixture. Meanwhile, heat taco shells as directed on box.
3
To serve, divide pork mixture evenly among warm taco shells. Top each with onion and lettuce. Garnish each with 1 avocado wedge; squeeze juice from 1 lime wedge over each and garnish with cilantro.
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