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IngredientsUS|METRIC
US|METRIC
- 4 boneless ribeye (rib) pork 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 black pepper
- 1/4 teaspoon cumin
- 1 green bell pepper (medium, cut in strips)
- 1 red bell pepper (medium, cut in strips)
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 3 minutes. Turn over and add pepper strips to skillet. Cook 3 more minutes or until pork is nicely browned. Remove pork from skillet. Cook peppers 1-2 minutes more if necessary until tender. Serve pork with peppers.
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