Mesa Pork Loins2014-04-07
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
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.