Country-Fried Pork and Peppers

Be the first to add a photo of this recipe!

30 minutes Prep: 20 minutes Cook: 10 minutes

63 calories per serving view nutrition facts

Ingredients

4	each	pork	rib end steak, boneless, 3/4 inch thick
2	tablespoons	cornmeal	yellow
1	tablespoon	whole wheat flour
1	teaspoon	paprika
1/2	teaspoon	garlic salt
1/2	teaspoon	onion powder
1/4	teaspoon	black pepper
1/4	teaspoon	cumin	ground
1	tablespoon	olive oil
1	medium	green bell pepper	cut in strips
1	medium	sweet red bell pepper	cut in strips

Directions

Pound pork to 1/4-inch thickness.

Stir together 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 1-2 minutes more if necessary until tender.

Serve pork with peppers.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Pear

Last Recipes Viewed

Recipe Bite

Temperature Not Time is the Key to Cooking

by Mark R. Vogel

Many recipes furnish an oven temperature and time frame for roasted items. This can be fraught with inaccuracies. Cooking time is influenced by...

Member Review

Shrimp Paesano

Absolutely my favorite dish. Have found it's better to simply fry the shrimp on both sides rather than boil. Make sure to fry with butter rather than oil for clearer taste.