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10Ingredients
20Minutes
90Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless ribeye (rib) pork chops (3/4-inch thick)
- 6 Tbsp. cornmeal
- 4 Tbsp. flour
- 1 tsp. paprika
- 1/2 tsp. garlic salt
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/4 tsp. cumin
- 1 green bell pepper (medium, cut in strips)
- 1 red bell pepper (medium, cut in strips)
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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 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.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium0mg0% |
| Potassium190mg5% |
| Protein3g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C100% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Emily Takade 4 years ago
even though the pork chop itself turned out alright. the coating on it starting rubbing off all over the pain and the moisture from the bell peppers didn’t help either.
it says to cook it in the pan , i would bake it in the oven. if u have a working one , then cook . veggies separately!