Today’s quick take: Knife & fork pork stackers

Terrific dinner recipes in less than 30 minutes.

Times: 15 minutes prep, 10 minutes cook


Knife & fork pork stackers


1/3 cup light sour cream
2 tablespoons water
1 1/2 tablespoons coarse-grained Dijon mustard
1 clove garlic, minced
1/8 teaspoon salt


12 ounces boneless New York (top loin) pork chops
1/4 teaspoon black pepper
1/8 teaspoon salt
4 6-inch soft corn tortillas
4 cups romaine lettuce, shredded
1/4 cup cilantro , chopped
1/2 of a 15-oz can black beans, no-salt added, rinsed and drained, optional
1 medium jalapeno chile, minced

Stir together in a small bowl the sauce ingredients and set aside.

Heat a grill pan (or grill) over medium-high heat. Coat both sides of the pork chops with cooking spray and sprinkle with black pepper and remaining 1/8 teaspoon salt. Cook the pork chops for 4 minutes on each side or until internal temperature on a thermometer reads 145 degrees, followed by a 3-minute rest time. Cut into 1/2 inch cubes.

Coat both sides of the tortillas with cooking spray and cook 30 seconds on each side or until just beginning to show grill marks.

To assemble, place a tortilla on each of 4 dinner plates, top each with equal amounts of the following ingredients in the order listed: lettuce, cilantro, aioli, beans, pork and jalapeno.Makes 4 tortilla stacks.

Each stack contains: 220 calories, 7 g. fat, 380 mg. sodium, 60 mg. cholesterol,  17 g. carbohydrates, 3 g. fiber.

Source: National Pork Board