Country-Fried Pork and Peppers

Smothered with sauteed peppers, these cornmeal-dusted and fried pork cutlets go country-fried steak one better. Serve with vinegar coleslaw and mashed potatoes.

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

Pound pork to 1/4-inch thickness. Blend well 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.

Serves 4
Source: National Pork Board