Pork Tostadas

• 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

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 saute 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 350u0b0F 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.

corn oil, pork chops, cornmeal, beans, favorite red chile, cheddar cheese, shredded lettuce, tomato, red onion, black olives, sour cream, guacamole, shredded cheese, salsa

Taken from www.food.com/recipe/pork-tostadas-259336 (may not work)