Prep 20 mins
Cook 20 mins
Where the pork becomes the tostada itself. A fun dish concept i came across. Guests and kids will enjoy this way of eating pork. Easily doubled or quadrupled.
- 2 tablespoons corn oil
- 4 pork chops, boneless and less than an inch thick
- cornmeal (for dredging)
- 1⁄2 cup refried beans
- 3⁄4-1 cup of your favorite red chile
- 1 cup cheddar cheese or 1 cup monterey jack cheese
- shredded lettuce
- diced tomato
- diced red onion
- sliced black olives
- sour cream
- more shredded cheese
- 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.
wow we have never had a tostada very interesting and tasty and fairly simple to make will make again made and reviewed for zwt 5 genies of gourmet
MMMMMMMMMMarra - what a great way to make a tostada! This was different and delicious and full of some of my favorite things! It was very easy to make and the corn-crusted pork made a perfect base for the tostada. Thanks for posting this!