Combine flour, salt and pepper; dredge pork in flour mixture. Heat 2 teaspoons oil over medium heat in a non-stick skillet. Sauté half the cutlets for one to 1-1/2 minutes per side. Transfer to a plate. Repeat with remaining oil and cutlets. Cover to keep warm. Add salsa, corn and water to skillet. Simmer over medium heat for one minute. Remove from heat. Stir in sour cream and cilantro. Spoon salsa mixture over cutlets.