- 4 (6-ounce) boneless pork loin chops, 3/4-inch thick
- Salt and pepper, to taste
- 1 cup barbecue sauce
- 1/2 cup beer
- 1-2 cans chipotle chiles, finely chopped
- 8 flour tortillas
- 1/2 cup shredded Cheddar cheese
Combine barbecue sauce, beer and chiles in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5-7 minutes or until slightly thickened. Remove from heat and set aside 1/4 cup for pork chops.
Heat grill to medium hot. Sprinkle both sides of pork chops with salt and pepper. Grill chops, uncovered, over direct heat 3-4 minutes until nicely browned on one side; turn and brush liberally with sauce. Grill 3-4 minutes until second side is browned. Turn and brush with sauce. Grill a few minutes more, brushing with sauce, until the internal temperature reaches 155 degrees. Transfer to cutting board; loosely cover with foil and let rest 5-10 minutes. Meanwhile, reheat remaining sauce and warm tortillas. Place lettuce on tortillas and add thinly sliced pork. Top with sauce and cheese. Serve open-faced or roll into wraps. Makes 8.
– Courtesy of Emmitt Smith, the NFL’s all-time leading rusher