Seared Pork Tortas

Seared Pork Tortas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons olive oil

  • 1

    teaspoon ground cumin

  • ¼

    teaspoon salt

  • 6

    (2-ounce) boneless center-cut pork loin chops (¼ inch thick)

  • 1

    (12-ounce) baguette, cut in half horizontally

  • ½

    cup canned pinto beans, rinsed and drained

  • 2

    tablespoons refrigerated fresh salsa

  • ½

    cup (2 ounces) shredded Monterey Jack cheese

  • ¼

    cup thinly sliced onion

  • 1

    large tomato, cut into 8 (¼-inch-thick) slices

  • 1

    jalapeño pepper, seeded and thinly sliced

  • ½

    ripe peeled avocado, cut into ⅛-inch-thick slice

Directions

1. Preheat broiler. 2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices. 3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown. 4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.


Nutrition

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