50+ Friends Club Cookbook
Meat and Wild Game

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Country-Fried Pork & Peppers

From the Kitchen of: Pepper

4		boneless pork loin chops
2	tbl.	cornmeal
1	tbl.	all purpose flour
1	tea.	paprika
1/2	ea.	garlic powder
1/2	tea.	onion powder
		salt and pepper -- to taste
1/4	tea.	ground cumin
2	tbl.	vegetable oil or shortening
1		green bell pepper, cut in strips
1		red bell pepper, cut in strips
3	cups	hot cooked rice

• Lay the chops between two sheets of plastic wrap and pound to about 1/4-inch thickness. Combine cornmeal, flour, paprika, garlic and onion powders, cumin, salt and pepper. Rinse meat off with cold water then dredge in the cornmeal mixture one at a time until thoroughly coated.
• Heat the oil or shortening in a large skillet over medium heat. When the oil is hot, add the pork chops. Fry for about 4 minutes then turn over. Add pepper strips and cook another 4 to 6 minutes, or until the meat is browned and cooked through. Remove pork to a warm serving dish and continue cooking peppers for a minute or two. Serve pork and peppers over hot rice.
• Serves 4.