| 4 boneless pork rib end chops, 3/4-inch thick 6 tablespoons cornmeal 4 tablespoons flour 1 teaspoon paprika 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 1/4 teaspoon cumin 1 tablespoon olive oil 1 medium green bell pepper, cut in strips 1 medium sweet red bell pepper, cut in strips |
Cooking Directions
Pound pork to 1/4-inch thickness. Blend well the cornmeal, flour, paprika, garlic salt, onion powder, pepper and cumin. Dip pork in water; allow excess water to drip off. Coat with cornmeal mixture on both sides. In large skillet heat olive oil. Cook pork over medium heat for 4 minutes. Turn over and add pepper strips to skillet. Cook 4 more minutes or until pork is nicely browned and just slightly pink in the center. Remove pork from skillet. Cook peppers 1-2 minutes more if necessary until tender. Serve pork with peppers.
Serves 4
Smothered with sauteed peppers, these cornmeal-dusted and fried pork cutlets go country-fried steak one better. Serve with vinegar coleslaw and mashed potatoes.
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