Mesa Pork Loins

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Pork loins served on a bed of pan fried corn then topped with a lime sour cream. You can use standard cayenne pepper but the chipotle version seriously rocks.

DifficultyBeginner

Pork loins served on a bed of pan fried corn then topped with a lime sour cream.

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Yields2 Servings
Prep Time15 minsCook Time18 minsTotal Time33 mins
 2 Tablespoons flour
 1½ teaspoons chili powder
 ½ teaspoon salt
 ½ teaspoon ground chipotle cayenne pepper
 2 boneless pork loin chops ¼ to ½ inch thick
 3 tablespoons vegetable oil, divided
 1 red bell pepper, diced
 1 package (10 ounces) frozen whole kernel corn
 ½ cup sour cream
 ½ Tablespoon lime juice
 ½ teaspoon grated lime peel
1

Combine sour cream and lime juice in a small bowl; set aside.

2

Combine flour, chili powder, cayenne pepper and salt in a shallow plate. Pound pork to 1/4-inch thickness; dredge in flour mixture to coat both sides. Set aside.

3

Heat 1 tablespoon oil in large skillet over medium-high heat. Cook and stir bell pepper 6 to 8 minutes or until tender and slightly browned. Stir in corn; cover and cook 2 minutes. Transfer to platter; keep warm in the oven.

4

In same skillet, heat 2 tablespoons oil in skillet over medium-high heat. Add pork and cook 10 to 12 minutes or until no longer pink in center, turning once halfway though cooking.

5

Arrange pork on corn mixture; drizzle with lime sour cream. Sprinkle with cayenne pepper and garnish with fresh cilantro and lime slices.

Ingredients

 2 Tablespoons flour
 1½ teaspoons chili powder
 ½ teaspoon salt
 ½ teaspoon ground chipotle cayenne pepper
 2 boneless pork loin chops ¼ to ½ inch thick
 3 tablespoons vegetable oil, divided
 1 red bell pepper, diced
 1 package (10 ounces) frozen whole kernel corn
 ½ cup sour cream
 ½ Tablespoon lime juice
 ½ teaspoon grated lime peel

Directions

1

Combine sour cream and lime juice in a small bowl; set aside.

2

Combine flour, chili powder, cayenne pepper and salt in a shallow plate. Pound pork to 1/4-inch thickness; dredge in flour mixture to coat both sides. Set aside.

3

Heat 1 tablespoon oil in large skillet over medium-high heat. Cook and stir bell pepper 6 to 8 minutes or until tender and slightly browned. Stir in corn; cover and cook 2 minutes. Transfer to platter; keep warm in the oven.

4

In same skillet, heat 2 tablespoons oil in skillet over medium-high heat. Add pork and cook 10 to 12 minutes or until no longer pink in center, turning once halfway though cooking.

5

Arrange pork on corn mixture; drizzle with lime sour cream. Sprinkle with cayenne pepper and garnish with fresh cilantro and lime slices.

Mesa Pork Loins