Country-Fried Pork & Peppers
Smothered with sautéed 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 sautéing. 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
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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 2014.