Country-Fried Pork & Peppers

• 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 green bell pepper medium, cut in strips
• 1 red bell pepper medium, cut in strips

1. 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.

ribeye, cornmeal, flour, paprika, garlic salt, onion powder, black pepper, cumin, green bell pepper, red bell pepper

Taken from www.yummly.com/recipe/Country-Fried-Pork-_-Peppers-2247965 (may not work)