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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