Mesa Pork Loins

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

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

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.

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.

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.

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

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Mesa Pork Loins