14Ingredients
Calories
30Minutes

Ingredients

  • 1 1/2 pounds boneless pork loin chops (about 6)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 head iceberg lettuce (shredded)
  • 15 ounces black beans (drained)
  • 4 ounces sharp cheddar cheese (grated)
  • corn tortilla chips
  • 8 ounces salsa (mild, medium or hot)
  • 16 ounces sour cream (2 cups)
  • 3 cups cooked white rice
  • 2 1/4 ounces sliced black olives (drained)
  • 2 green onions (thinly sliced)

Directions

  1. Place pork chops in a self-sealing plastic bag and add the olive oil, lime juice and seasonings. Let marinate overnight in the refrigerator. Remove chops from marinade; pat dry and grill or broil about 8-9 minutes total, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Set aside to cool. Cut into 1/2-inch cubes
  2. Assemble salad up to an hour before serving: In a 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, Cheddar cheese, pork pieces and guacamole. Spread 1 cup of the salsa over the top. Mix the sour cream and rice together and spread over the top of the salad, covering completely. Put the remaining salsa in the middle of the sour cream layer. Garnish the salad with the olives and green onions. Serve tortilla chips on the side.
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