"Mexican influences on breaded pork chops and dinner's on in 30 minutes."
salt and pepper
( black, ancho, chipotle)
boneless pork cutlet, 1/4 inch thick
( trim fat)
oil, divided use
Combine flour, salt and pepper; dredge pork cutlets in flour mixture, coating lightly and evenly.
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.
Add salsa, frozen corn and water to skillet. Simmer 1 minute, then remove from heat. Stir in sour cream and cilantro.