Country-Fried Pork & Peppers
Servings: 4

4 Chef's Prime Filet (3/4-inch-thick boneless pork rib end
2 tablespoons yellow cornmeal
1 tablespoon whole wheat or all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 tablespoon olive oil
1 medium green pepper, cut in strips
1 medium sweet red pepper, cut in strips

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.