Pork & Cheddar Torta

In Mexico, a torta is your basic sandwich. I made this one with lime-marinated pork plus the traditional refried beans, peppers and other toppings. A slice of Cheddar cheese tops it off perfectly. Or for a delicious change, follow the same basic procedure but use chicken breast, refried black beans and Monterey Jack cheese.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 2  crusty  rolls, toasted (the traditional roll is a "telera", but a hoagie or French bread roll is just fine)
• 2  center-cut pork chops
• 1  lime, juice of
• 1⁄2 cup water or 1⁄2 cup chicken broth
• 4  tablespoons  refried beans
• 2  jalapeno chiles, sliced (use Fresno chiles if you like it on the mild side)
• 1  small tomatoes, sliced

• Other toppings

•  lettuce
•  chopped cilantro
•  onion
• 1  bit mayonnaise (or Mexican crema, or sour cream)
•  lots black pepper

Directions

1. Pan-fry pork chops until nicely browned.
2. Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
3. While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
4. Refrigerate until cooled.
5. To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
6. Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
7. Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
8. Sprinkle liberally with black pepper.