4 boneless pork rib end chops, 3/4 inch thick
6 tablespoons cornmeal
1/4 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 tablespoon olive oil
1 medium green bell pepper, cut in 1/2 inch strips
1 medium red bell pepper, cut in 1/2 inch strips


1. Place one chop between sheets of waxed paper. Using a meat mallet, pound pork to 1/4-inch thickness. In a pie plate, combine cornmeal, flour, paprika, garlic salt, onion powder, pepper and cumin. Dip pork in water; allow excess water to drip off. Coat pork with cornmeal mixture on both sides.
2. In a large skillet over medium heat, heat olive oil. Cook pork until browned, about 2 minutes per side. Add pepper strips, cook until pork is cooked through and peppers are softened, about 5 minutes longer.

Smothered with peppers, these cornmeal-dusted and fried pork cutlets go country-fried steak one better. Serve with vinegar coleslaw and mashed potatoes.

Country Fried Pork & Peppers
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