1/2
medium red bell pepper, cut into thin bite-size strips
1/2
medium green bell pepper, cut into thin bite-size strips
1/2
cup red onion slices or 1 medium onion, sliced
1/3
cup barbecue sauce
4
fat-free flour tortillas (8 inch) or corn tortillas
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Steps
1
In resealable food-storage plastic bag, place cumin and garlic-pepper blend. Seal bag; shake to blend. Add pork; seal bag and shake to coat.
2
Heat 10-inch nonstick skillet over medium-high heat. Add pork; cook and stir 2 minutes.
3
Add bell peppers and onion; cook 2 to 3 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp-tender. Stir in barbecue sauce; cook and stir until hot. Serve pork mixture in tortillas.
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If you have pork loin on hand, you can slice it and use it in place of the chops in this easy recipe. Loin is the leanest cut of pork you can buy.
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