4

pork chops, less than an inch thick

Salt and fresh cracked pepper to taste

corn meal for dredging

2

Tbs

corn oil

1/2

cup

refried beans

1/2

cup

of your favorite red chili

1/2

cup

cheddar or jack cheese

Garnish for "tostadas":

shredded lettuce

diced tomatoes

diced red onion

sliced black olive

sour cream

guacamole

more shredded cheese

Your Fresh Pico de Gallo

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. Season the pork with salt and pepper.

2

Dredge the flattened chops in corn meal. Heat oil in 12 inch sauté pan and sear on both sides, approximately 2 minutes each side. Remember your chop is very thin and will only take a short time to cook. Place on a cooking sheet until all the pieces are done.

3

Top the pork "tortilla" with refried beans, a little chili and some cheddar or jack 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.

Serving size: 1/2 of a recipe (18.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.