Grilled Pork Tacos with Summer Corn and Nectarine Salsa

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup cabbage shredded
• 8 6-inch corn tortillas ()
• 1  ear shucked corn 
• 1  garlic clove minced
• 0.5 teaspoon ground cumin 
• 1  jalapeno minced seeded
• 2 tablespoons juice of lime fresh divided
• 0.5 teaspoon lime rind grated
• 0.5 cup nectarines diced ripe
• 1.5 tablespoons olive oil extra-virgin divided
• 16 ounce center-cut loin pork chops boneless
• 0.3 cup bell pepper diced red
• 0.8 teaspoon salt divided

Equipment

• bowl
• grill
• ziploc bags

Directions

1. Preheat grill to medium-high heat.
2. Combine 2 teaspoons lime juice, 1 tablespoon oil, and pork in a zip-top plastic bag; seal. Marinate 10 minutes at room temperature.
3. Remove pork from bag; discard marinade.
4. Sprinkle both sides of pork with 1/2 teaspoon salt, cumin, pepper, and garlic.
5. Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
6. Let stand 5 minutes. Slice pork into thin strips.
7. Lightly coat corn with cooking spray.
8. Place corn on a grill rack coated with cooking spray; grill 6 minutes or until lightly charred, turning occasionally.
9. Let corn stand 5 minutes; cut kernels from cob.
10. Combine kernels, 2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, bell pepper, and next 3 ingredients (through jalapeo) in a bowl; toss.
11. Place tortillas on a grill rack coated with cooking spray, and grill for 1 minute on each side or until lightly browned. Toss cabbage with remaining 2 teaspoons lime juice.
12. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 1 tablespoon cabbage mixture and about 2 tablespoons salsa.