Ingredients
1/4 cup olive oil2 tablespoons lime juice1 teaspoon dried oregano1 teaspoon chili powder4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds)2-1/4 cups chicken broth1 cup uncooked long grain rice2 ripe avocados, peeled1 tablespoon lemon juice1 medium tomato, seeded and chopped1 jalapeno pepper, seeded and chopped2 tablespoons minced fresh cilantro1 tablespoon finely chopped onion1 head iceberg lettuce, shredded1 can (15 ounces) black beans, rinsed and drained1 cup shredded sharp cheddar cheese1-1/3 cups salsa2 cups sour creamSliced ripe olives and green onions
Preparation
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.
In a saucepan, bring broth to a boil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.
Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. 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.
