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Country Fried Pork & Peppers

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, C, P
    MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 boneless pork rib end chops,

    2. 3/4 inch thick

    3. 6 tablespoons cornmeal

    4. 1/4 cup all-purpose flour

    5. 1 teaspoon paprika

    6. 1/2 teaspoon garlic salt

    7. 1/2 teaspoon onion powder

    8. 1/4 teaspoon ground black pepper

    9. 1/4 teaspoon ground cumin

    10. 1 tablespoon olive oil

    11. 1 medium green bell pepper, cut in

    12. 1 medium red bell pepper, cut in

    13. 1/2 inch strips

    Instructions Jump to Ingredients ↑

    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.

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