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Country-Fried Pork & Peppers
Source: National Pork Board

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

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 292.3
Total Carbs 16.6 g
Dietary Fiber 2.8 g
Sugars 1.8 g
Total Fat 14.7 g
Saturated Fat 4.5 g
Unsaturated Fat 1.4 g
Potassium 455.8 mg
Protein 23.3 g
Sodium 548.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 3 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless pork chops
6 tbsp  cornmeal
4 tbsp  white all purpose flour
1 tsp  paprika
0 1/2 tsp  garlic salt
0 1/2 tsp  onion powder
0 1/4 tsp  black pepper
0 1/4 tsp  ground cumin
1 tbsp  olive oil
1 each  chopped green bell peppers
1 each  small red bell peppers
  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.

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