Ingredients

• 2 crusty rolls, toasted (the traditional roll is a "telera", but a hoagie or French bread roll is just fine)
• 2 center-cut pork chops
• 1 lime, juice of
• 1/2 cup water or 1/2 cup chicken broth
• 4 tablespoons refried beans
• 2 jalapeno chiles, sliced (use Fresno chiles if you like it on the mild side)
• 1 small tomatoes, sliced
• lettuce
• chopped cilantro
• onion
• 1 bit mayonnaise (or Mexican crema, or sour cream)
• lots black pepper

Instructions

1. Pan-fry pork chops until nicely browned.

2. Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.

3. While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.

4. Refrigerate until cooled.

5. To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.

6. Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.

7. Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.

8. Sprinkle liberally with black pepper.