Country-Fried Pork and Peppers

* Exported from MasterCook *

Country-Fried Pork and Peppers

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chef's Prime Filet (3/4-inch-thick
boneless pork rib end steak)
2 tablespoons yellow cornmeal
1 tablespoon whole wheat flour
OR
1 tablespoon 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.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 204 Calories (kcal); 9g Total Fat; (38% calories from fat); 22g
Protein; 9g Carbohydrate; 51mg Cholesterol; 300mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5782 0 2130706543 0 0 0 0 0 0 0 0 0 0