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
- 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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