Creamy Santa Fe Cutlets

"Mexican influences on breaded pork chops and dinner's on in 30 minutes."
 
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Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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