Print Recipe

Creamy Santa Fe Cutlets




  1. Combine flour, salt and pepper; dredge pork cutlets in flour mixture.
  2. Heat 2 teaspoons oil in a nonstick skillet. Sauté half the cutlets 1 1/2 minutes per side until cooked. Remove to a side plate.
  3. Repeat with remaining oil and cutlets. Cover to keep warm.
  4. After removing cutlets from skillet, add salsa, frozen corn and water. Simmer for 1 minute.
  5. Off the heat, stir in reduced-fat sour cream and chopped cilantro.

Yield: 4 servings

Source: Dinner's On ... 15 Minutes Away


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.