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Country-Fried Pork and Peppers
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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