Chili Pork With Lime Cream
Makes 4 servings.
2 tablespoons all-purpose flour
1 1/2 teaspoons Chili Powder
1/2 teaspoon salt
1/2 teaspoon Cayenne Pepper
1 pound boneless pork loin chops, cut 1/2 to 3/4 inch thick
3 tablespoons vegetable oil, divided
2 large red bell peppers, diced
1 package (10 ounces) frozen whole kernel corn
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon freshly grated lime peel
In small bowl, combine lime sour cream ingredients; set aside.
In shallow dish, combine flour, chili powder, salt and cayenne pepper. Pound
pork to 1/4-inch thickness; dredge in flour mixture to coat both sides. Set
In large skillet, heat 1 tablespoon oil over medium-high heat until hot; cook
and stir bell peppers 6 to 8 minutes or until tender and lightly browned. Stir
in corn; cover and cook 2 minutes. Season with additional salt and cayenne
pepper, if desired. Transfer to platter; keep warm.
In same skillet, heat 1 tablespoon oil over medium-high heat until hot; pan-fry
1/2 of the pork chops 3 to 5 minutes for medium doneness, turning once. Repeat
with remaining 1 tablespoon oil and 1/2 pork. Arrange pork on corn mixture;
drizzle with lime sour cream.