Source: National Pork Board

Smothered with sauteed peppers, these cornmeal-dusted and fried pork cutlets are delicious.

Servings

4 boneless pork chops , 3/4-inch thick
6 tbsp cornmeal
4 tbsp white all purpose flour
1 tsp paprika
0.5 tsp garlic salt
0.5 tsp onion powder
0.25 tsp black pepper
0.25 tsp ground cumin
1 tbsp olive oil
1 chopped green bell peppers , cut in strips
1 small red bell peppers , cut in strips

1 Pound pork to 1/4-inch thickness. Blend well the cornmeal, flour, paprika, garlic salt, onion powder, pepper, and cumin.
2 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.
3 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.
4 Cook peppers 1-2 minutes more if necessary until tender. Serve pork with peppers.