High Mesa Corn With Pork

• 12 cup sour cream
• 1 teaspoon lime juice
• 12 teaspoon lime zest
• 1 tablespoon mazola corn oil
• 2 large red bell peppers, diced
• 1 (10 ounce) package frozen whole kernel corn
• 2 tablespoons flour
• 1 12 teaspoons spice islands chili powder
• 12 teaspoon spice islands cayenne pepper
• 14 teaspoon salt
• 2 lbs boneless butterfly pork chops
• 2 tablespoons mazola corn oil
• 1 teaspoon spice islands cilantro

1. Combine sour cream, lime juice and lime peel in a small bowl; set aside.
2. Heat 1 tablespoon oil in large skillet over high heat.
3. Cook and stir bell peppers 6 to 8 minutes or until tender and slightly blackened.
4. Stir in corn; cover and cook 2 minutes.
5. Transfer to platter; keep warm.
6. Combine flour, chili powder, cayenne pepper and salt in a shallow plate.
7. Lightly coat both sides of pork in flour mixture.
8. Heat 2 tablespoons oil in skillet over medium-high heat.
9. Add pork and cook 10 to 12 minutes or until no longer pink in center, turning once halfway though cooking.
10. Arrange pork on corn mixture; drizzle with lime sour cream.
11. Sprinkle with cilantro.
12. Recipe Note: to broil pork chops, season as above excluding the flour.
13. Broil 4 inches from heating element for 8 to 10 minutes, turning halfway though cooking.

sour cream, lime juice, lime zest, corn oil, red bell peppers, kernel corn, flour, chili powder, cayenne pepper, salt, pork chops, corn oil, spice islands cilantro

Taken from www.food.com/recipe/high-mesa-corn-with-pork-401708 (may not work)