Southwest Pork Cutlets with Calico Rice
1/3 cup all-purpose flour
1 tsp. each: granulated garlic, cumin, chili powder
1-2 Tbs. canola oil
6-8 thin pork cutlets
1-2 cups chicken broth
2 tsp. red wine vinegar
1 cup salsa
2 cups fresh or frozen corn kernels
14 oz. can black beans, drained and rinsed
1 cup instant rice
kosher salt and freshly ground black pepper, to taste
fresh salsa, sour cream, cilantro, for garnish
In a large mixing bowl, combine flour and granulated garlic. Dredge pork cutlets in prepared flour mixture, shaking off excess flour; reserve.
Heat 2 Tbs. vegetable oil in a large skillet over medium high heat; add garlic, cumin and chili powder, whisking to combine. When oil is hot, add prepared pork cutlets to the skillet and sauté for 1-2 minutes per side, until nicely golden brown. Remove pork from skillet and set aside.
In same skillet, combine broth, vinegar, salsa, corn, black beans and rice; season with salt and pepper, to taste. Place prepared pork cutlets on top of rice mixture; cover skillet and cook over low heat for approx. 20 minutes or until rice is tender and pork is cooked to 140 degrees F. internal temperature; let skillet rest 5 minutes, covered, before serving. Serve garnished with extra salsa, sour cream, and cilantro, as desired.