Knife And Fork Pork Stackers

• 1/3 cup light sour cream
• 2 tablespoons water
• 1 1/2 tablespoons dijon mustard coarse-grained
• 1 clove garlic minced
• 1/8 teaspoon salt
• 12 ounces New York pork chops boneless, top loin
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 4 soft corn tortillas 6-inch
• 4 cups romaine lettuce shredded
• 1/4 cup cilantro chopped
• 7 1/2 ounces black beans no-salt added, rinsed and drained, optional
• 1 jalapeno chilies medium, minced

1. Aioli Sauce: Stir together in a small bowl the sauce ingredients (sour cream, 2 Tbs water, 1 1/2 Tbs Dijon, 1 clove minced garlic, 1/8 tsp salt) and set aside.
2. Heat a grill pan (or grill) over medium-high heat. Coat both sides of the pork chops with cooking spray and sprinkle with 1/4 tsp 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 Fahrenheit, followed by a 3-minute rest time. Cut into 1/2 inch cubes.
3. Coat both sides of the tortillas with cooking spray and cook 30 seconds on each side or until just beginning to show grill marks.
4. 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, prepared aioli sauce, beans, pork and jalapeno.

light sour cream, water, garlic, salt, pork chops, black pepper, salt, corn tortillas, romaine lettuce, cilantro, black beans, chilies

Taken from www.yummly.com/recipe/Knife-and-Fork-Pork-Stackers-2248408 (may not work)