Ingredients

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound 1/4-inch-thick pork cutlets
3 teaspoons oil
1/2 cup salsa
1/2 cup frozen corn
1/4 cup water
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

Accompaniments: green salad with sliced cucumber, halved cherry tomatoes and baby carrots.

Directions

Combine flour, salt and pepper; dredge pork cutlets in flour mixture.

Heat 2 teaspoons oil in a nonstick skillet. Saute half the cutlets 1 1/2 minutes per side until cooked. Remove to a side plate. Repeat with remaining oil and cutlets. Cover to keep warm.

After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1 minute. Off heat, stir in reduced-fat sour cream and chopped cilantro. Makes 4 servings.

Nutrition information per serving: 267 cal., 27 g pro., 12 g carbo., 1 g fiber, 12 g fat (4 g saturated fat), 72 mg chol., 421 mg sodium.