Ingredients

  • 1/3 cup light sour cream
  • 2 tablespoons water
  • 1 1/2 tablespoons dijon mustard (coarse-grained)
  • 1 clove garlic (minced)
  • 1/8 teaspoon salt
  • 12 ounces New York pork chops (boneless, top loin)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 4 soft corn tortillas (6-inch)
  • 4 cups romaine lettuce (shredded)
  • 1/4 cup cilantro (chopped)
  • 15 ounces black beans (no-salt added, rinsed and drained, optional)
  • 1 jalapeno chilies (medium, minced)

Directions

  1. Stir together in a small bowl the sauce ingredients and set aside.
  2. Heat a grill pan (or grill) over medium-high heat. Coat both sides of the pork chops with cooking spray and sprinkle with black pepper and remaining 1/8 teaspoon salt. Cook the pork chops for 4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Cut into 1/2 inch cubes.
  3. Coat both sides of the tortillas with cooking spray and cook 30 seconds on each side or until just beginning to show grill marks.
  4. To assemble, place a tortilla on each of 4 dinner plates, top each with equal amounts of the following ingredients in the order listed: lettuce, cilantro, aioli, beans, pork and jalapeno.
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