Knife and Fork Pork Stackers

Name: Knife and Fork Pork Stackers
Total time: 1500 s
Yield: 4 servings
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

Pork

13Ingredients

┅Calories

25Minutes

Ingredients

servings:

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)

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Directions

Stir together in a small bowl the sauce ingredients and set aside.
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.
Coat both sides of the tortillas with cooking spray and cook 30 seconds on each side or until just beginning to show grill marks.
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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