Pork chop breakfast taco
“Is this correct?” I asked my server one morning at an airy restaurant close to downtown San Antonio. I had asked for a breakfast taco, but he had brought me a plate with one large bone-in pork chop resting on top of a fluffy flour tortilla. While the proper elements were in place—meat and tortilla—the bone seemed a bit cumbersome and unwieldy.
Now, don’t get me wrong—I love pork chops. Whether they’re slathered in sauce or premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)
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