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

Country-Fried Pork & Peppers

4 boneless pork rib end chops, 3/4-inch thick
6 tablespoons cornmeal
4 tablespoons all-purpose 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

1. Pound pork to 1/4-inch thickness.
2. Blend well the cornmeal, flour, paprika, garlic salt, onion powder, pepper and cumin.
3. Dip pork in water; allow excess water to drip off. Coat with cornmeal mixture on both sides.
4. 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.
5. Cook peppers in skillet drippings 1 to 2 minutes more if necessary until tender. Serve pork with peppers.

Makes 4 servings.

Nutrition Facts
Calories 260 calories
Protein 24 grams
Fat 10 grams
Sodium 270 milligrams
Cholesterol 65 milligrams
Saturated Fat 2 grams
Carbohydrates 19 grams
Fiber 0 grams

Recipe provided courtesy of Pork: The Other White Meat.