Pork & Cheddar Torta

• 2 crusty rolls, toasted (the traditional roll is a "telera", but a hoagie or French bread roll is just fine)
• 2 center-cut pork chops
• 1 lime, juice of
• 1/2 cup water or 1/2 cup chicken broth
• 4 tablespoons refried beans
• 2 jalapeno chiles, sliced (use Fresno chiles if you like it on the mild side)
• 1 small tomatoes, sliced
• Other toppings
• lettuce
• chopped cilantro
• onion
• 1 bit mayonnaise (or Mexican crema, or sour cream)
• lots black pepper

1. Pan-fry pork chops until nicely browned.
2. Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
3. While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
4. Refrigerate until cooled.
5. To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
6. Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
7. Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
8. Sprinkle liberally with black pepper.

crusty rolls, center, lime, water, beans, jalapeno chiles, tomatoes, toppings, cilantro, onion, mayonnaise, lots black pepper

Taken from www.food.com/recipe/pork-cheddar-torta-91504 (may not work)