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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Where the pork becomes the tostada itself. A fun dish concept i came across. Guests and kids will enjoy this way of eating pork. Easily doubled or quadrupled. Ingredients:
2 tablespoons corn oil |
4 pork chops, boneless and less than an inch thick |
cornmeal (for dredging) |
1/2 cup refried beans |
3/4-1 cup of your favorite red chile |
1 cup cheddar cheese or 1 cup monterey jack cheese |
shredded lettuce |
diced tomato |
diced red onion |
sliced black olives |
sour cream |
guacamole |
more shredded cheese |
salsa |
Directions:
1. Take each pork chop and place it between two pieces of plastic wrap and pound it out with the flat side of a meat hammer to about 1/4 inch in thickness. Continue with each chop.
2. Dredge the flattened chops in corn meal. Heat oil in 12 inch sauté pan and sear on both sides, approximately 2 to 3 minutes each side. Remember your chop is very thin and will only take a short time to cook. Place on a plate until all the pieces are done.
3. Top the pork tortilla with refried beans, a little chili and some cheddar cheese and place in an oven that has been preheated to 350°F just until the cheese melts and the chili and beans are heated through, approximately 8 to 10 minutes.
4. Remove to warm plates. Have all the toppings ready and allow your guests to garnish their tostada as they wish.
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