Country-Fried Pork & Peppers

Name: Country-Fried Pork & Peppers
Total time: 1200 s
Yield: 4 servings
Ingredients: 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

Pork

10Ingredients

90Calories

20Minutes

Ingredients

servings:

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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Directions

1Pound 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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