By Chef Alli

Ingredients

• 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

Instructions

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 approximately 20 minutes or until rice is tender and pork is cooked to 140 degrees F. internal temperature; let rest five minutes, covered, before serving. Serve garnished with extra salsa, sour cream and cilantro, as desired.