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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Mexican influences on breaded pork chops and dinner's on in 30 minutes. Ingredients:
3 tablespoons flour |
salt and pepper (black, ancho, chipotle) |
1 lb boneless pork cutlet, 1/4 inch thick (trim fat) |
3 teaspoons oil, divided use |
1/2 cup salsa |
1/2 cup frozen corn |
1/4 cup water |
1/4 cup sour cream |
1/4 cup chopped cilantro |
Directions:
1. Combine flour, salt and pepper; dredge pork cutlets in flour mixture, coating lightly and evenly.
2. Heat 2 teaspoons oil in a nonstick skillet. Saute half of the cutlets for 1 1/2 minutes per side or until cooked through. Remove to a clean plate. Repeat with remaining 1 teaspoon oil and cutlets. Transfer to plate; cover to keep warm.
3. Add salsa, frozen corn and water to skillet. Simmer 1 minute, then remove from heat. Stir in sour cream and cilantro.
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