Pork Tostadas
Makes 2 servings
More of a concept than an actual recipe.
Ingredients:
2 tablespoons corn oil
4 pork chops, less than an inch thick
corn meal for dredging
1/2 cup refried beans
3/4 to 1 cup of your favorite red chili
1 cup cheddar or jack cheese
Garnish for "tostadas":
shredded lettuce
diced tomatoes
diced red onion
sliced black olive
sour cream
guacamole
more shredded cheese
salsa
Preparation:
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.
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.
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.
Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.
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More of a concept than an actual recipe.
Ingredients:
2 tablespoons corn oil
4 pork chops, less than an inch thick
corn meal for dredging
1/2 cup refried beans
3/4 to 1 cup of your favorite red chili
1 cup cheddar or jack cheese
Garnish for "tostadas":
shredded lettuce
diced tomatoes
diced red onion
sliced black olive
sour cream
guacamole
more shredded cheese
salsa
Preparation:
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.
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.
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.
Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.
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