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Total Time
25mins
Prep 15 mins
Cook 10 mins

Mexican influences on breaded pork chops and dinner's on in 30 minutes.

Ingredients Nutrition

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.