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Country-Fried Pork & Peppers Recipe

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This recipe for Country-Fried Pork & Peppers, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Rannefeld
Added: Saturday, March 25, 2006


4 pork loin chops -- boneless
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper - to taste
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
1 green bell pepper
1 red bell pepper
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.




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