Ingredients

  • ¾ cup mayonnaise
  • ⅓ cup whole buttermilk
  • ¼ cup chopped cilantro
  • 1 canned chipotle pepper in adobo sauce
  • 2 Tbsp. fresh lime juice
  • 1 tsp. sugar
  • 1 1/4 tsp. kosher salt, divided
  • ¾ tsp. ground cumin, divided
  • 1 15-oz. can black beans, drained & rinsed
  • 2 cups white rice, cooked
  • ¼ cup chopped green onions
  • 1 tsp. black pepper
  • 4 boneless pork chops
  • 1 Tbsp. olive oil
  • 12 butter lettuce leaves
  • 12 Tbsp. pico de gallo, divided
  • 1 cup crumbled queso fresco

Details

Product:

Pork Chops, Pork Chops

Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Soup/Salad

Preparation

  1. Process mayonnaise, buttermilk, cilantro, chipotle pepper, adobo sauce, lime juice, sugar, 1/2 tsp. salt and 1/2 tsp. cumin in food processor or blender until blended and smooth, about 1 minute. Cover and chill until ready to use.
  2. Stir together beans, rice, green onions and 1/3 cup mayonnaise mixture. Cover and chill until ready to use.
  3. Stir together black pepper and remaining 3/4 tsp. salt and 1/4 tsp. cumin in small bowl. Rub pork with olive oil and sprinkle with salt mixture.
  4. Grill or pan sauté uncovered and turn occasionally, 3 to 5 minutes (depending on the thickness of the pork chop). Let rest 2 minutes. Cut pork into thin strips.
  5. Spoon 1/4 cup bean mixture onto each lettuce leaf, and top each with 2 to 3 slices of pork, 1 Tbsp pico de gallo, and 1 Tbsp. cheese. Serve with remaining mayonnaise mixture.