Country-Fried Pork & Peppers
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork
rib end steak, boneless, 3/4 inch thick |
*
|
| 2 | tablespoons |
cornmeal
yellow |
|
| 1 | tablespoon | whole-wheat flour |
|
| 1 | teaspoon | paprika |
|
| ½ | teaspoon | garlic salt |
|
| ½ | teaspoon | onion powder |
|
| ¼ | teaspoon | black pepper |
|
| ¼ | teaspoon |
cumin
ground |
|
| 1 | tablespoon | olive oil |
|
| 1 | medium |
green bell peppers
cut in strips |
|
| 1 | medium |
sweet red bell peppers
cut in strips |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Directions
Pound pork to ¼ 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 to 2 minutes more if necessary until tender.
Serve pork with peppers.
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