Ingredients Jump to Instructions ↓

  1. 4 boneless pork rib end chops, 3/4-inch thick

  2. 6 tablespoons cornmeal

  3. 4 tablespoons all-purpose flour

  4. 1 teaspoon paprika

  5. 1/2 teaspoon garlic salt

  6. 1/2 teaspoon onion powder

  7. 1/4 teaspoon ground black pepper

  8. 1/4 teaspoon cumin

  9. 1 tablespoon olive oil

  10. 1 medium green bell pepper, cut in strips

  11. 1 medium sweet red bell pepper, cut in strips

Instructions Jump to Ingredients ↑

  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 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 in skillet drippings 1 to 2 minutes more if necessary until tender. Serve pork with peppers.


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