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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Country-Fried Pork & Peppers

Source: National Pork Board

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

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 14.7 Fat, 0.5 Vegetables, 3.0 Meat, 0.4 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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Servings

Ingredients

4.0
4 each boneless pork chops 6.0
6 tbsp cornmeal 4.0
4 tbsp white all purpose flour 1.0
1 tsp paprika 0.5
0 1/2 tsp garlic salt 0.5
0 1/2 tsp onion powder 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp ground cumin 1.0
1 tbsp olive oil 1.0
1 each chopped green bell peppers 1.0
1 each small red bell peppers

Directions

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 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.