Country-Fried Pork & Peppers
Submitted by bubby
Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minCountry-fried doesn’t have to mean heavy. These thin pork steaks get a light cornmeal and whole wheat flour coating spiked with paprika, cumin, and garlic salt that fries up crunchy in just a tablespoon of olive oil.
Pounding the pork to a quarter inch means it cooks fast and even, with a golden crust on the outside and just a hint of pink in the center.
Red and green pepper strips cook in the same skillet, picking up all those spiced bits from the pan while they soften to a tender-crisp finish.
Thirty minutes, one skillet, and you’ve got a plate that’s colorful, satisfying, and surprisingly light.
Pro Tips
- Dip the pork in water instead of egg for the coating. It gives a lighter, crunchier crust without the heaviness of a traditional batter
- Pound the steaks between plastic wrap to prevent tearing and keep an even thickness
- Don’t crowd the skillet. Cook in batches if needed so the coating crisps rather than steams
- A squeeze of fresh lime over the finished plate brightens everything up
Ingredients
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.
Comments
