Pork "tostadas"

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“Where the pork becomes the tostada itself. A fun dish concept i came across. Guests and kids will enjoy this way of eating pork. Easily doubled or quadrupled.”

Ingredients Nutrition


  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 sauté 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 350°F 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.

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