Country-Fried Pork & Peppers Recipe | Yummly
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Country-Fried Pork & Peppers

Chester: "Turned out great. I will use the recipe again." Read More
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  • 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)
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    1. 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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    Chester a year ago
    Turned out great. I will use the recipe again.
    Emily Takade a year ago
    even though the pork chop itself turned out alright. the coating on it starting rubbing off all over the pain and the moisture from the bell peppers didn’t help either. it says to cook it in the pan , i would bake it in the oven. if u have a working one , then cook . veggies separately!