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StumbleUpon-- Iola E., McCook, Nebraska.
Preparation time: 35 minutes
Cooking time: 15 minutes
You Will Need
1/4 cup olive or vegetable oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds)
2 1/4 cups chicken broth
1 cup uncooked long grain rice
2 ripe avocados, peeled
1 tablespoon lemon juice
1 medium tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro or parsley
1 tablespoon finely chopped onion
1 head iceberg lettuce, shredded
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded sharp cheddar cheese
1 jar (11 ounces) salsa
2 cups (16 ounces) sour cream
Sliced ripe olives and green onions
What to Do
1. In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once. Thinly slice pork; set aside.
2. In a saucepan, bring broth to a broil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.
3. Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-quart glass salad bowl, layer lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions.
Serves 6
Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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