Country-Fried Pork & Peppers
Smothered with sauteed peppers, these cornmeal-dusted and fried pork cutlets are a fast and fun weeknight meal.
- 4 boneless pork rib-end chops, 3/4- inch thick
- 6 Tbs cornmeal
- 4 Tbs flour
- 1 tsp paprika
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 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.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with vinegar coleslaw and mashed potatoes.
Cooking Tip: Do not overcrowd pork cuts when sauteing. Leaving space between them will allow them to brown and cook more evenly.
Calories from Fat 89 (34%)
(15%)Total Fat 10g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 19g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
Copyright 2015 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.