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30 minutes
Prep: 20 minutes
Cook: 10 minutes
63 calories per serving view nutrition facts
4 servings
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| 4 | each | pork | rib end steak, boneless, 3/4 inch thick |
| 2 | tablespoons | cornmeal | yellow |
| 1 | tablespoon | whole wheat flour | |
| 1 | teaspoon | paprika | |
| 1/2 | teaspoon | garlic salt | |
| 1/2 | teaspoon | onion powder | |
| 1/4 | teaspoon | black pepper | |
| 1/4 | teaspoon | cumin | ground |
| 1 | tablespoon | olive oil | |
| 1 | medium | green bell pepper | cut in strips |
| 1 | medium | sweet red bell pepper | cut in strips |
Pound pork to 1/4-inch thickness.
Stir together 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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 8% |
| Sugars 2.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 26% | Vitamin C | 104% | |
| Calcium | 1% | Iron | 4% |
* 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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This rice casserole was a big hit with my family! The only problem was that after 45 minutes the rice wasn't cooked at all. I baked it, covered, for another 30 minutes, and it was perfect. I think the next time I would cook it with covered. The taste was just excellent!
