Pork "tostadas"

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.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 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

• Garnishes

•  shredded lettuce
•  diced tomato
•  diced red onion
•  sliced black olives
•  sour cream
•  guacamole
•  more shredded cheese
•  salsa

Directions

1. 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.
2. 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.
3. 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.
4. Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.