Recipe Categories
Tex Mexican
Tex Mex Tostados

Lynn's Pork Chop Tomato Sauce Tostado

thinly cut pork chops
    corn flour (masa)
    refried beans
    chili
    Cheddar cheese, grated
    tomatoes, diced
    lettuce, shredded
    onions, sliced thinly or diced
    salsa

 Method :
Place each chop between two pieces of plastic wrap and pound it out with the flat side of a meat hammer. Dredge the flattened chops in corn flour and pan sear or place on your grill for a few minutes until it is cooked through on both sides. The chops are very thin and will only take a short time to cook. Place on a plate until all the pieces are done. The flavor from the grill gives these a wonderful flavor!
Top the "Pork Tortilla" with refried beans and a little chili and some cheddar cheese and place in an oven that has been preheated to 350 degrees just until the cheese melts and the chili and beans are heated through.
Remove to warm plates and have available, diced tomatoes, lettuce, diced onions, salsa and maybe some more shredded cheddar. Allow your quests to top their tostadas as they wish. You might serve the following recipe with it also.
It's a Tomatillo sauce-using avocado.
Tomatillo Sauce
Serves 12
1 avocado
6 tablespoons sour cream
2 (4 oz.) cans tomatillos, crushed
Remove the pit from the avocado and scoop the fruit out with a soupspoon.
Place the avocado, the sour cream, and the tomatillos in a food processor or blender and puree until smooth.
Store in a sealed plastic container in the refrigerator. Best used the same day as prepared, but will last for up to 4 days without changing color.
(The acid in the canned green Tomatillo sauce keeps the avocado from turning brown and is wonderful with dip or on top of grilled chicken.)