Spicy Pork Cutlets with Black Beans

Ingredients:

• 4 natural pork chops on the bone (1 cm thick; approximately 150 g each)
• 1/4 cup + 2 tablespoons red enchilada sauce, moderately hot
• 0.5 tsp ground chipotle pepper
• 2 tbsp + 1 tsp extra-virgin olive oil + extra for greasing the pan
• 1 small red onion (half thinly sliced, half chopped)
• 2 tablespoons freshly squeezed lime juice
• 0.5 cup coarsely chopped fresh cilantro leaves + 2 tsp chopped stems
• 1 can (425 g) canned black beans, discard liquid
• 8 small corn tortillas
• 1 avocado, thinly sliced

Preparation:

1. Preheat a grill or large grill pan over medium-high heat.
2. In a bowl, season the pork chops with 3/4 teaspoon salt and a pinch of freshly ground black pepper. Add 1/4 cup enchilada sauce, chili powder, and 2 teaspoons olive oil. Rub all over the pork and let it sit at room temperature. In a medium bowl, combine the thinly sliced ​​red onion with the lime juice and a pinch of salt; set aside.
3. In a saucepan over medium heat, heat the remaining 5 tablespoons olive oil. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and the remaining 2 tablespoons enchilada sauce and cook, stirring, until completely dry, 2 minutes. Add the beans with their liquid and 1/2 cup water; bring to a simmer. Using a spoon, mash about one-third of the beans against the side of the pan. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper to taste.
4. Meanwhile, lightly grill the tortillas in a grill pan, about 1 minute per side. Stack them and wrap them in a kitchen towel to keep warm.
5. Lightly coat a grill pan with olive oil. Grill the pork chops until cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas, and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with thinly sliced ​​red onion, then add to the plates.