Knife And Fork Pork Stackers

Name: Knife And Fork Pork Stackers
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; 7 1/2 ounces black beans no-salt added, rinsed and drained, optional; 1 jalapeno chilies medium, minced

13 ingredients

4 steps

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
7 1/2 ounces black beans no-salt added, rinsed and drained, optional
1 jalapeno chilies medium, minced

Directions

1

Aioli Sauce: Stir together in a small bowl the sauce ingredients (sour cream, 2 Tbs water, 1 1/2 Tbs Dijon, 1 clove minced garlic, 1/8 tsp salt) 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 1/4 tsp 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, prepared aioli sauce, beans, pork and jalapeno.