Mesa Pork Loins


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.


  • 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


Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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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