1 pound boneless pork loin, sliced into 4 equal pieces
1 (7 ounce) can whole green chiles
4 slices Monterey jack cheese
1/4 cup all-purpose flour
1 large egg, beaten
1/2 cup fine dry bread crumbs
1 envelope taco seasoning mix
2 tablespoons vegetable oil
1/2 cup sour cream, if desired

Pound each loin slice to 1/8-inch thickness. Rinse chiles and pat dry. Place one chile and one slice of cheese on one-half of each thin cutlet. Fold other half over, creating an "envelope." Press edges firmly together.

In shallow dish, mix together bread crumbs and seasoning mix. Coat each cutlet with flour, dip into egg, and coat with crumb-seasoning mixture.

Heat oil in large skillet over medium heat. Cook cutlets 2 to 3 minutes per side, turning once, until golden brown. If desired, serve with a dollop of sour cream.

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