Instructions

If you would rather warm the tortillas in an oven than a microwave, heat it to 400°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the cucumbers. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest, then quarter the lime. Peel 1 clove of garlic and grate it into a paste. In a medium bowl, combine the sliced cucumbers, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you like. Season with salt and pepper and set aside to quick-pickle, stirring occasionally, at least 12 minutes.

Pat the pork chops dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have some left over). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chops. Cook, turning occasionally, 9 to 11 minutes for a blush centre (140°F), or until browned and cooked to the doneness you prefer.^* Leaving any browned bits, or fond, in the pan, transfer to a cutting board and let rest at least 6 minutes.

While the chops rest, return the pan to medium heat. Add the sliced onion and sliced peppers; season with salt and pepper. Cook, stirring now and then, 4 to 5 minutes, until softened and lightly charred at the edges. Turn off the heat and stir in the sliced nectarines, lime zest, and the juice of the remaining lime wedges. Taste, then season with salt and pepper if you feel it needs it.

Wrap the tortillas in a damp paper towel; microwave on high 35 to 45 seconds, or warm them directly on the oven rack 3 to 4 minutes, until pliable. Slice the rested chops crosswise against the grain. Divide the sliced pork and nectarine salsa among the warm tortillas. Top with the quick-pickled cucumbers and crumbled cotija. Serve with any remaining lime wedges on the side. Enjoy!