Last night we tried a new pork recipe – I’m always excited about those as New Years approaches because we tend to have a lot of pork left over from our annual New Years Eve pig roast. This one was really delicious – and super easy to make! It only took about 30 minutes and actually made the number of servings listed (four – which is perfect for my little family of two).

I was running late at work, so Mike took the reins on cooking. Alas, my husband does not take pictures of food he cooks, so I don’t have a delicious looking place setting to show you. To make matters worse, I can’t find the recipe on the Better Homes and Gardens website – the recipe was in their January 2015 magazine.

Ingredients

1/4 cup all purpose flour

1 tsp. ground cumin

1 1/4 boneless pork loin, cut into 1 inch pieces

2 tsp. olive oil

1 twelve ounce package frozen corn with red and/or green peppers or frozen whole kernel corn

1 cup mild salsa verde (we used Tostidos medium)

3/4 cup water (my husband also added a few cups chicken broth because he thought it was getting too thick)

1/4 cup sour cream

Directions

In large self-sealing plastic bag combine flour and ground cumin; add pork. Seal bag; toss to coat.

In large skillet heat olive oil over medium heat. Add pork and any remainging flour mixture to skillet. Cook for 8 minutes, stirring occasionally until pork is well browned. Remove from skillet. Stir in corn, salsa verde, and water, scraping up any browned bits. Bring to boiling. Add pork to skillet and heat through.

Ladle into bowels. Top each serving with sour cream.

Makes 4 servings.