• 4 boneless ribeye (rib) pork chops, 3/4-inch thick
  • 6 tablespoons cornmeal
  • 4 tablespoons flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1 medium green bell pepper, cut in strips
  • 1 medium 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 3 minutes. Turn over and add pepper strips to skillet. Cook 3 more minutes or until pork is nicely browned. Remove pork from skillet. Cook peppers 1-2 minutes more if necessary until tender. Serve pork with peppers. 

Serves 4

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

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